Berrylicious Blueberry Muffins
User Reviews
4.4
Berrylicious Blueberry Muffins
Description
This muffin recipe calls for fresh blueberries, some cooked into a thickened compote and cooled, others folded in fresh to retain bursts of flavor and moisture. The batter uses a combination of granulated sugar, eggs, melted butter, vegetable oil, and buttermilk, which lends acidity and tenderness. Baking powder and salt provide leavening and seasoning.
The method carefully mixes dry and wet ingredients separately before gently folding in the blueberries and compote to avoid overmixing, preserving a lumpy batter texture which prevents toughness. The muffins bake at a higher temperature first for a quick rise and a lightly crisp exterior. A sprinkle of sugar topping adds a sweet finish.
The muffins are suited for a morning treat or afternoon tea, offering a balance of moist crumb and fresh fruit tartness. A suggested buttermilk substitution is a yogurt and milk mixture, maintaining the recipe's intended texture if buttermilk is unavailable.
Note that nutritional info is available per muffin, indicating reasonable portioning and energy content.
Ingredients
For the Muffins:
- 2 cups Blueberry fresh, divided
- 1⅛ cups granulated sugar + 1 teaspoon, divided
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 2 egg
- ¼ cup butter unsalted, melted and cooled slightly
- ¼ cup vegetable oil
- 1 cup buttermilk
- 1½ teaspoons vanilla extract
For the Sugar Topping:
- ⅓ cup granulated sugar
Instructions
- Adjust oven rack to upper-middle position and preheat oven to 425 degrees. Spray a standard muffin tin with non-stick cooking spray.
- Bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer in a small saucepan over medium heat. Cook, mashing berries with a large 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 a small bowl and cool to room temperature, 10 to 15 minutes.
- Whisk the flour, baking powder, and salt together in a large bowl. Whisk the remaining 1⅛ cups sugar and the eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the melted butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture and remaining cup of blueberries into the flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
- Divide the batter equally among the prepared muffin cups (the batter should completely fill the cups and mound slightly). Spoon 1 teaspoon of the cooked blueberry mixture into the center of each mound of batter. Using a skewer, gently swirl the filling into the batter using a figure-eight motion. Sprinkle the sugar evenly over muffins.
- Bake until the tops of the muffin are golden and just firm, 17 to 19 minutes, rotating the muffin tin from front to back halfway through the baking time. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack and cool for 5 minutes before serving. The muffins can be stored in an airtight container at room temperature for up to 4 days, or wrapped individually with plastic wrap, placed in a freezer bag, and frozen for up to 2 months.
Notes
- To substitute buttermilk, combine ¾ cup plain whole-milk or low-fat yogurt with ¼ cup milk.
- Nutritional values provided are calculated per individual muffin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 39mg | 13% |
| Sodium | 227mg | 9% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 70mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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