Posts Tagged ‘summer seasonal food’

jersey blueberry explosion = the best blueberry muffins. EVER.

It’s the end of blueberry season and our fridge is loaded with berries from our CSA. What better way to use blueberries than blueberry muffins?

I love blueberry muffins but I couldn”t ever seem to find a recipe that makes them taste blueberry-y enough. That is, until I stumbled upon a recipe from America’s Test Kitchen called, simply, The Best Blueberry Muffins. I’ve made a few tweaks to the recipe to make it less cloyingly sweet, but I promise it’ll be the most intensely blueberry-flavored muffin you’ve ever had (minus the pricetag and artificial flavoring of store-bought muffins). Here goes:

Muffins

  • 1 cup fresh blueberries
  • 1/4 c. blueberry jam
  • 1 cup sugar
  • 2 ½ cups AP flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon table salt
  • 2 large eggs
  • 4 tablespoons melted unsalted butter
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • 1 ½ teaspoons vanilla extract

Topping

  • 1/8 cup sugar
  • ½ teaspoon lemon zest
  • 1/8 tsp. salt

1. Preheat oven to 425.

2.Whisk flour, baking powder, sugar, and salt together in a bowl.

3. Mix eggs, butter, and oil together. Add these ingredients to the dry ones.

4. Fold in the buttermilk and vanilla until all ingredients are moistened.

5. Fold in the blueberries. Do not overmix or the muffins will be tough and chewy!

6. Fill a greased muffin pan with the batter.

7. Spoon a teaspoon of blueberry jam into each muffin, submerging the spoon so the jam goes all the way through. Use a chopstick or skewer to swirl the jam.
(okay, so I didn’t get the jam as submerged as I wanted it. Oh well. And cute owl chopsticks courtesy of Sayaka!)

8. Mix the sugar, salt, and lemon zest together and sprinkle it over the muffins.

9. Bake for 15-20 minutes.

The end result? These last very well in the freezer. They’re a lot of work but definitely worth it.