4 tablespoons (1/2 stick) unsalted butter, melted and slightly cooled
1/4 cup vegetable oil
1 cup of buttermilk
2 teaspoons of vanilla extract
Instructions
stir together sugar and lemon zest in small bowl until
combined; set aside.
Adjust oven rack to middle position and heat oven to 425
degrees.
Prepare standard muffin tins with nonstick cooking spray or
liners. Bring 1 cup blueberries, water, and 1 teaspoon
sugar to simmer in small saucepan over medium heat.
Cook, mashing the berries with your potato masher or fork
several times and stirring frequently, until berries have
broken down and mixture is thickened and reduced by
about half. This will take 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 sugar and eggs together in medium
bowl until thick and well combined. Slowly mix in butter
and oil until combined. Whisk in buttermilk and vanilla.
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 over
mix.)
Using a cookie scoop or large spoon, 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 or streusel
evenly over muffins.
Bake until muffin tops are golden and just firm, 17 to 19
minutes. Cool muffins in muffin tin for 5 minutes, then
transfer to wire rack and cool 5 minutes before serving.
Originally Submitted
10/8/2012
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