Blueberry Muffins are a great breakfast treat. America’s Test Kitchen figured out how to make light, fluffy, cupcake-like blueberry muffins that brings dessert to the breakfast table.
There are quite a few ingredients and steps to making these delicious blueberry muffins, but they’re worthwhile.
The first step is making blueberry goop. Place 1 cup of blueberries with 1 teaspoon of granulated sugar over the stove, and let them cook for about 6 minutes.
This blueberry goop will swirled into the final batter, so it’s a good idea to pop a lot (maybe 80%) of the berries and release some of their moisture while cooking. If you have too many whole/un-popped berries left, there won’t be a lot of liquid to swirl into the batter.
The ingredients below will be whisked together.
The eggs and sugar get mixed until they’re thick and homogeneous, then melted butter and vegetable oil are added.
Buttermilk and vanilla extract are whisked in next.
The final additions are the dry ingredients and remaining cup of fresh blueberries.
The wet ingredients and blueberries should get folded carefully into the dry ingredients.
Don’t overmix the batter. Overmixing will result in tough muffins. The batter should end up looking a little curdled, or like blueberry oatmeal.
To ensure all of the muffins are the same size, use an ice cream scoop to distribute them into a muffin tin.
Add a teaspoon of the blueberry goop to each muffin, and swirl using figure 8 motions to distribute the goop throughout the batter, then sprinkle a lemon zest/sugar mixture on top of each muffin and bake until the tops firm up and get a little golden on the edges.
These blueberry muffins turned out to be fluffy, moist, and full of blueberry flavor thanks to the blueberry goop.
These blueberry muffins are delicious when they’re still warm. I placed them in the toaster oven for a few minutes the next day and they were as good as new.
This is another winning recipe from America’s Test Kitchen!
Makes 12 muffins
- 1/3 cup sugar (2 1/3 ounces)
- 1 1/2 teaspoons finely grated zest from 1 lemon
- 2 cups fresh blueberries (about 283g or 10 ounces), picked over
- 1 1/8 cups sugar (227g or 8 ounces) plus 1 teaspoon
- 2 1/2 cups (355g or 12 1/2 ounces) unbleached all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon table salt
- 2 large eggs
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
Topping: Stir together sugar and lemon zest in small bowl until combined; set aside.
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with non-stick cooking spray.
- Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
- Whisk flour, baking powder, and salt together in large bowl.
- Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.
- Use an ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
- Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Blueberry Muffins recipe is from America’s Test Kitchen.