Sunday, July 8, 2012

Blueberry Muffins

Adapted from America's Test Kitchen

Makes 12 muffins.

2 C fresh blueberries, divided
1 1/8 C + 1 tsp sugar, divided
2 1/2 tsp baking powder
1 tsp salt
2 1/2 C flour
4 T butter, melted
1/4 oil
1 C buttermilk
1 1/2 tsp vanilla
2 eggs

Lemon sugar:
1/3 C sugar
1 1/2 tsp grated lemon zest

Preheat the oven to 425F.

In a small sauce pot cook 1 C blueberries and 1 tsp sugar over medium until the blueberries break.

In a bowl mix remaining sugar, baking powder, salt, and flour.  Add the remaining blueberries and carefully stir.  Melt the butter and add oil, buttermilk, vanilla, and whisk in the eggs.  Add the liquid ingredients to the dry ingredients and stir gently until combined.

Partially fill the muffin tins.  Top with a spoon of the cooked blueberries and add remaining batter.  Top with lemon sugar.  Bake 17-19 minutes.

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