Tuesday, May 8, 2012

Tuesday Treats: Best Blueberry Muffins Ever!

This was tagged on Pintrest as the BEST blueberry muffins and I couldn't agree more!
I made these muffins to take on our trip to NYC for my grandmother's birthday last week.  They went perfect with our mimosas and bloody's!  :)

1 cup fresh blueberries
1 tsp sugar

1 cup fresh blueberries
1 1/8 cups sugar
2 1/2 cups flour
2 1/2 tsp baking powder
1 tsp salt
2 eggs
4 Tbsp butter, melted and slightly cooled
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp vanilla extract

1.  To make the jam:  bring 1 cup blueberries and 1 tsp sugar to a simmer in small saucepan.  Cook berries, mashing with back of spoon to break some berries open.  Stir frequently.  

 2.  Mixture will thicken in about 6 minutes.  Cool to room temp for about 10-15 minutes.  

 3.  Meanwhile, preheat oven to 425 degrees and grease muffin pan.
4.  Whisk flour, salt and baking powder together in a large bowl.
5.  Whisk sugar and eggs together in medium bowl until mixture is thick, about 1 minute.

 6.  Slowly whisk in butter and oil, then buttermilk and vanilla until combined.
7.  Using rubber spatula, fold egg mixture and remaining blueberries into flour mixture until just combined, be careful not to over mix (there will be lumpy texture). 

 8.  Divide batter between muffin cups.  
(As you can see, I used my silicone muffin cup holders instead of spraying the pan)

9.  Spoon teaspoon of blueberry mixture onto center of each mound of batter. 

10.  Use toothpick to gently swirl the blueberry mixture into batter in a figure-eight motion.

 11.  Bake until muffin tops golden, about 17 to 19 minutes, on the upper- middle rack of oven, rotating muffin tin half way through.
12.  Allow to cool.



1 comment:

  1. You always have the BEST recipes for baked goods. I cannot wait to make these too.