My love of blueberry muffins goes back to childhood. My mom used to make the best blueberry muffins, I loved them straight out of the oven, toasty and warm, and slathered with butter. The thought still makes my mouth water. These may not be my mother's blueberry muffins, but damn, they be good!
Me, being the curious baker that I am, find great pleasure in testing out different muffin recipes. When I came across this recipe, I knew I had to try it. This recipe is different from others I've tried in that you make a fresh blueberry jam that is swirled throughout the muffin. That ribbon of blueberry goodness is to die for! The outside of the muffin develops a crisp crust, while the inside is moist and soft. These are freakin' amazing!
I made a dozen the other day, and between the hubby, his coworker, and my in-law's, these muffins are long gone. I found them best when they were heated in the microwave for 20-30 seconds before eating. Yummy!
I hope everyone has a great weekend!
Ingredients (makes 12 muffins):
1 cup fresh blueberries
1 tsp sugar
2 1/2 cups flour
2 1/2 tsp baking powder
1 tsp salt
1 1/8 cups sugar
4 tbsp unsalted butter, melted
1/4 cup canola oil
1 cup buttermilk
1 1/2 tsp vanilla extract
1 cup blueberries
1. In a small saucepan, heat blueberries and sugar over medium-high heat. Cook 5-6 minutes, or until blueberries have cooked down. Stir often, mashing blueberries down with the back of your fork. Set aside, and let cool.
2. Preheat oven to 425º. Spray a muffin tin with cooking spray, set aside.
3. In a small bowl, whisk to combine flour, baking powder, and salt. Set aside.
4. In another small bowl, whisk to combine the sugar and eggs. Whisk about 45 seconds, or until texture is consistent. Set aside.
5. In a large bowl, melt butter in microwave, about 15-30 seconds. Whisk in canola oil. Whisk in egg mixture. Whisk in buttermilk and vanilla.
6. Add flour mixture to wet ingredients. Using a spatula, stir until just combined. Fold in blueberries.
7. Divide batter among the muffin tin. Scoop about 1 tsp of the jam onto the tops of the muffins. Using a skewer, swirl the jam into the muffin batter.
8. Bake in preheated oven 14-18 minutes, or until a toothpick comes out clean. Let muffins cool in tin for 5 minutes, then remove to a cooling rack. Cool completely before storage.
|Recipe courtesy of See Brooke Cook|