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Blueberry Swirl Muffins
Cook's Illustrated: All-Time Best Recipes: 20th Anniversary; Page 71
45 minutes
12 servings
Breads
0
300 cal/serving
jdelaney72
If buttermilk is unavailable, substitute 3/4 cup of plain whole milk or low-fat yogurt thinned with 1/4 cup of milk. You can substitute frozen blueberries for fresh: cook 1 cup blueberries as directed in step 3; rinse remaining 1 cup blueberries under cold water and dry well.
Ingredients
    Lemon-Sugar Topping
  1. 1/3cups (≈66.7gestimated from: Sugars, granulated [cup]) Sugar
  2. 1 1/2tsp (≈3gestimated from: Lemon peel, raw [tsp]) Lemon Zest
    3. Muffins
  3. 10oz (283.5goz -> g) Blueberries (about 2 cups)
  4. 1tsp (≈4.2gestimated from: Sugars, granulated [tsp]) Sugar
  5. 1 1/8cups (≈225gestimated from: Sugars, granulated [cup]) Sugar
  6. 2 1/2cups (≈312.5gestimated from: Wheat flour, white, all-purpose, enriched, bleached [cup]) Flour, All-purpose
  7. 2 1/2tsp (≈12.5gestimated from: Leavening agents, baking powder, low-sodium [tsp]) Baking Powder
  8. 1tsp (≈6gestimated from: Salt, table [tsp]) Salt
  9. 2large (≈100gestimated from: Egg, whole, raw, fresh [large]) Egg
  10. 4tbsp (≈56.8gestimated from: Butter, without salt [tbsp]) Butter, Unsalted melted and cooled
  11. 1/4cups (≈54.5gestimated from: USDA Commodity Food, oil, vegetable, soybean, refined [cup]) Vegetable Oil
  12. 1cup (≈245gestimated from: Milk, buttermilk, fluid, cultured, lowfat [cup]) Buttermilk
  13. 1 1/2tsp (≈6.3gestimated from: Vanilla extract [tsp]) Vanilla Extract
Steps
  1. 1 FOR THE LEMON-SUGAR TOPPING: Stir sugar and lemon zest together in small bowl until combined and set aside.
  2. 2 FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees.
  3. 3 Spray 12-cup muffin tin with vegetable oil spray. Bring 1 cup blueberries and 1 tsp sugar to simmer in small saucepan over medium heat. Cook, mashing blueberries with spoon several time and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and let cool to room temperature, 10 to 15 minutes.
  4. 4 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 1 cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
  5. 5 Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon 1 tsp cooked blueberry mixture into center of each mound of batter. Using chopsticks or skewer, gently swirl blueberry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
  6. 6 Bake until muffins are golden brown and toothpick inserted in center comes out with few moist crumbs attached, 17 to 19 minutes, rotating muffin tin halfway through baking. Let muffins cool in tin for 5 minutes, then transfer to wire rack and let cool for 5 minutes before serving.
https://cloudcookbook.jeffdelaney.com/recipes/260