I have another recipe for blueberry muffins on this blog. They are good. But these? These muffins are phenomenal. The crumb is so moist and tender. Honestly – I’ve never had a from-scratch muffin turn out as delicious. This could be helped along by the fact that these muffins are topped with a divine concoction of lemon zest and sugar. But really, the muffin itself takes the cake and I am excited to try the base muffin recipe with other add-ins (think: chocolate chips). The great thing about these delectable morsels is they can be made with fresh or frozen berries. Living in a winter tundra with a poor selection of fresh produce and unwilling to pay $36 for a pint of sub-par fresh blueberries, I chose to use frozen…and the result was stellar.
Note: I’ve made these with fresh or frozen blueberries…both work great but use fresh, if you can. I’ve also made them eliminating the blueberry syrup step and tossing both cups of blueberries in with the flour mixture. You don’t get the delicious blueberry syrup effect on top of the muffin, but they do come together more quickly and are packed with blueberries (still top them with the lemon-sugar mixture).
- 1/3 cup sugar
- zest from one lemon
- 2 cups frozen blueberries (or 2 cups fresh)
- 1 1/8 cups (8 ounces) plus 1 teaspoon sugar
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 tablespoons butter, melted and cooled slightly
- 1/4 cup oil (vegetable or canola)
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- For the topping, stir together sugar and lemon zest in a small bowl and set aside.
- For the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray. Rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.
- Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour – don’t overmix. This is the key to moist and tender muffins.
- Using ice cream scoop or large spoon, fill the muffin cups until they are about 3/4 full. Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or a chopstick), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.
- Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.
Recipe Source: adapted from Cook’s Illustrated