BLUEBERRY MUFFINS

BLUEBERRY MUFFINS

They are not like the muffins you buy at your local grocery store that are dense, sweet as cake, without a lot of blueberry flavor.

These muffins are filled to the brim with blueberries, have just the right amount of sweetness (more like a cornbread than a cake), plus they are light, fluffy, and moist.

(Plus the sugar topping is fantastic. I could easily lick it off all the tops!!)

Here’s the recipe…

Ingredients

for the jam
1 cup blueberries
1 teaspoon granulated  sugar

for the muffins
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoon salt
1 cup blueberries
1 1/4 cup granulated sugar
2 eggs
1/2 stick unsalted butter (4 tablespoons), melted
1/4 cup canola oil
1 cup buttermilk
2 teaspoons vanilla extract

for the topping
1/3 cup granulated sugar

Directions

Preheat the oven to 425.

Heat 1 cup of blueberries in a sauce pan.

Mash the blueberries and add 1 teaspoon of sugar.

Cook under low heat until it thickens to a jam like texture, about 10 minutes. Should make about 1/3 cup. Set aside and let it cool.

In a large bow whisk together the flour, salt, and baking powder.

In a medium bowl add the 1 1/4 cups of sugar, melted butter, eggs, oil,  and buttermilk. Whisk until combined.

Pour into the dry ingredients, along with the blueberries. Gently swirl berry filling into batter using figure-eight motion. Gently mix with a rubber spatula just until the batter comes together. Lumpy is OK.

Scoop batter into muffin tins, about 2/3 full. Place a teaspoon of cooked berry mixture into the center of each mound of batter. Swirl berry filling into batter using a knife or chopstick.

Sprinkle the 1/3 cup sugar on top.

Bake for 15-20 minutes, until the tops brown, and a toothpick comes out cleanly.