THE BEST BLUEBERRY MUFFINS

THE BEST BLUEBERRY MUFFINS

Ingredients:

2 c. fresh blueberries, picked over

1 1/8 c. + 1 tsp. sugär

2 1/2 c. äll-purpose flour

2 1/2 tsp. bäking powder

1 tsp. sält

2 lärge eggs

4 Tbl. unsälted butter, melted & cooled slightly

1/4 c. vegetäble oil

1 c. buttermilk

1 1/2 tsp. Vänillä

Instruction:

1.  For the topping: Stir the sugär änd lemon zest together in ä smäll bowl until combined; set äside.  

2.  For the muffins: Preheät oven to 425 degrees.  Spräy ä ständärd muffin tin with vegetäble oil spräy (or line with päper liners änd spräy).  Bring 1 cup of the blueberries änd 1 tsp. of the sugär to ä simmer in ä smäll säucepän over medium heät.  Cook, mäshing the berries with ä spoon severäl times änd stirring frequently, until the berries häve broken down änd the mixture is thickened äbout 6 minutes.  Tränsfer to ä smäll bowl änd cool to room temperäture, 10-15 minutes.  

3.  Whisk the flour, bäking powder änd sält together in ä lärge bowl.  Whisk the remäining 1 1/8 cups sugär änd eggs together in ä medium bowl until thick änd homogeneous, äbout 45 seconds.  Slowly whisk in the butter änd oil until combined.  Whisk in the buttermilk änd vänillä until combined.  Using ä rubber spätulä, fold the egg mixture änd the remäining 1 cup blueberries into the flour mixture until just moistened (if ädding whole blueberries - I don't ädd them).  The bätter will be very lumpy with ä few spots of dry flour; do not overmix.  

4.  Fill muffin cups 1/2 full with bätter änd top with ä teäspoon or so of the cooked berry mixture.  Use ä toothpick änd swirl together.  Divide the remäining bätter between muffin cups.  The bätter should completely fill the cups änd mound slightly.  Divide the remäining cooked berry mixture between muffin cups.  Use ä toothpick änd gently swirl the berry filling into the bätter using ä figure-eight motion.  Sprinkle the lemon sugär evenly over the muffins.  

5.  Bäke until the muffin tops äre golden änd just firm, 17-18 minutes, rotäting the muffin tin hälfwäy through.  Cool the muffins in the muffin tin for 5 minutes, then remove to ä wire räck änd cool 5 more minutes before serving.  Yield: 12 muffins.

source:http://www.eatcakefordinner.net/2011/02/best-blueberry-muffins-ever.html        

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