the perfect blueberry muffin

 

I love blueberry muffins. They are the all pleasing breakfast treat, always welcome and always yummy. Recipes vary here and there but overall they end up with the same basic result. This recipe is the recipe you’ve been looking for. The recipe I always wanted but never found. It’s the kind of muffin you’d want to make if you owned a bakery because it’s better than JUST a blueberry muffin. It’s a blueberry muffin with swirls of homemade blueberry jam and a lemon sugar crust to top. It’s simple yet grand, soft yet crunchy. It may seem like a lot more work than your typical muffin recipe but really it’s just an extra 10 minutes. And I will let you in on the modifications to make it a healthier option as well—using some applesauce, splenda, and wheat flour. It’s now the only blueberry muffin recipe I use, and I get rave reviews every time. And to really impress or for a great gift, make them jumbo size.

the perfect blueberry muffin
from mel’s kitchen cafe/see brooke cook

lemon sugar

1/3 cup sugar
zest from one lemon
  • Mix the sugar and zest in a small bowl with a fork until evenly combined. Set aside.

blueberry jam

1 cup fresh (or frozen) blueberries
1 tsp sugar
  • Bring 1 cup of blueberries and 1 teaspoon of sugar to a simmer in a small saucepan over medium heat. Cook the berries, mashing with a spoon several times to break some of the berries open, stir frequently until mixture is thickened and reduced to about a ¼ cup (about 6 minutes). Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

muffins

1 cup fresh (or frozen) blueberries
1¹/8 cups sugar/splenda*
cups unbleached all-purpose/white wheat flour*
tsp baking powder
 1 tsp table salt
 2 large eggs
 2 tablespoons unsalted butter , melted and cooled slightly**
 ¼ cup vegetable oil**
 1 cup buttermilk
tsp vanilla extract

*You can half the amounts of sugar and all purpose flour and substitute the other half with splenda and white wheat flour for a healthier alternative. Splitting instead of replacing entirely will reduce the flavor difference.

**You can replace the oil and butter with 1/2 cup applesauce for a healthier option as well.

  • Preheat oven to 425º, with the rack one notch above the middle position in the oven.
  • Whisk flour, baking powder, and salt together in large bowl.
  • Whisk 1 1/8 cups sugar and eggs together in a medium bowl until thick and texture is consistent (about 45 seconds).
  • Slowly whisk in butter and oil (or applesauce) until combined. Whisk in the buttermilk and vanilla until combined.
  • Using a rubber spatula, fold the egg mixture and the remaining cup of blueberries into the flour mixture until just moistened (batter will be very lumpy with a few spots of dry flour; do not overmix).
  • Divide the batter equally among the prepared muffin cups (batter should completely fill cups and mound slightly). Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Use a chopstick or skewer to gently swirl the berry jam into the batter using figure-eight motion.
  • Sprinkle lemon sugar evenly over the muffins.
  • Bake until the muffin tops are golden and just firm, about 17 to 19 minutes (about 25 minutes for large muffins) rotating muffin tin from front to back halfway through baking. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
  • Enjoy!

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