Blueberry Muffins


These muffins are seriously camera shy. The first time I made them, they turned out semi-pretty enough for a picture, but I had misread the recipe and used the wrong amount of flour so they didn't quite look muffin like. The second time I made them, the grocery store was out of the usual frozen blueberries I use for baking so I picked up another brand. They didn't hold up to even gently mixing into the mixture and I ended up with purple muffins. This time, they're still somewhat purple and didn't quite make that muffin shape. So I figured they must be camera shy muffins. But that's not stopping me from blogging them this time.

Blueberry Muffins
Source: Pink Parsley, from Cooks Illustrated, May 2009
Servings: 12 
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    • 2 cups frozen blueberries
    • 1 cup, 2 tbsp and 1 tsp. sugar
    • 2 1/2 tsp. baking powder
    • 2 1/2 cups AP flour
    • 1 tsp. salt
    • 4 tbsp. unsalted butter, melted and cooled
    • 2 eggs
    • 1 cup buttermilk
    • 1/4 cup vegetable oil
    • 1 1/2 tsp. vanilla
    Lemon-Sugar Topping:
    • zest of 1 lemon
    • 1/2 cup sugar

1. Preheat the oven to 425. Spray a muffin pan with cooking spray.
2. Place a small saucepan over medium heat. Add 1 cup of the blueberries and the 1 teaspoon of sugar. Once the blueberries are soft, mash them and continue cooking until the mixture has thickened. Set aside to cool slightly.
3. Combine the flour, baking powder and salt in a large bowl. Stir until combined. Add the remaining 1 cup of blueberries.
4. In medium bowl, whisk together the sugar and eggs until thick. Then whisk in the buttermilk, oil, melted butter and vanilla extract. Use a spatula to gently fold the mixture into the flour and blueberry mixture, folding just until you no longer see clumps of flour, but the mixture is still lumpy.
5. Scoop the mixture into the muffin pans about 2/3 of the way full. Add about a teaspoon of the cooked blueberry mixture and swirl with a toothpick.
6. In a small bowl, stir together the lemon zest and the 1/3 cup of sugar. Sprinkle over each muffin.
7. Bake the muffins for 9-10 minutes and rotate the pan. Bake for another 9-10 minutes or until the tops of the muffins are golden brown. Transfer to a wire rack to cool.

Even though I only managed to get three semi-pretty enough muffins to photograph, even the not-so-pretty ones are delicious. The lemon-sugar topping really makes stand out from any other blueberry muffin I've made.

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