A MUFFIN PACKED WITH FLAVOUR – BLUEBERRY MUFFINS WITH LEMON-SUGAR TOPPING

dscn9068These are the super-moist muffins! A great recipe from America’s Test Kitchen.

INGREDIENTS

2 cups blueberries

1 1/8 cups of sugar plus 1 teaspoon sugar

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

2 large eggs

4 tablespoons unsalted butter, melted and cooled

1/2 cup vegetable oil

1 cup buttermilk

1 1/2 teaspoon vanilla extract

LEMON SUGAR TOPPING

1/3 cup sugar

1 1/2 teaspoons grated lemon zest

For the lemon-sugar topping stir together sugar and lemon zest in a small bowl until combined, set aside.

METHOD FOR THE MUFFINS

1- Preheat the oven to 180C.  Spray a 12 cup muffin tin with vegetable oil spray.

2- Bring 1 cup of blueberries and a teaspoon of sugar to simmer in a small saucepan over medium heat.  Cook while mashing the berries with a spoon several times and stirring frequently until the berries have broken down and the mixture is thickened and reduced.  Transfer to a small bowl and let it cool to room temperature.

3- Whisk flour, baking powder, and salt together in a large bowl.

4- Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick and homogeneous.  Slowly whisk in the butter and oil until combined.

5- Whisk in buttermilk and vanilla until combined.

6- Using a rubber spatula fold the egg mixture and remaining 1 cup of blueberries into the  flour mixture until just moistened.  The batter will be lumpy and you will see some spots of dry flour, it is okay, do not over mix.

7- Using an ice-cream scoop divide the batter evenly among the prepared muffin cups.  THE BATTER SHOULD COMPLETELY FILL THE CUPS.

8- Spoon 1 teaspoon of cooked berry mixture into the centre of each mould of batter.  Using a chopstick, gently swirl the berry filling into the batter.

9- Sprinkle the lemon sugar evenly over the muffins.

10- Bake until the muffins are golden brown and a toothpick inserted in the centre of the muffins comes out with a few crumbs attached.   Approximately 25  to 30 minutes.

11- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack and let them cool before serving.

TIPS

  • Do not over mixed the mixture, otherwise the muffins will be heavy.

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