Blueberry Muffins

I’ve made hundreds by blueberry muffins, and this recipe is our favorite. It was published by Cook's Illustrated in their May 2009 issue.  While it has a few extra steps, they are well worth the effort. 

Note: ¾ cup of plain whole milk or low fat yogurt mixed with ¼ cup of milk may be substituted for the buttermilk.

These muffins may be fully baked and frozen. 

You will need a standard 12 cup non-stick muffin pan sprayed with non-stick cooking spray.

Ingredients:

Streusel Topping:

• 3 tablespoons sugar
• 3 tablespoons dark brown sugar
• 3 tablespoons all-purpose flour (3 ½ ounces)
• 5 tablespoons melted butter
• Pinch of salt

Muffins

• 2 cups (about 10 ounces) fresh blueberries, picked over
• 1 1/8 cups (8 ounces) plus 1 teaspoon sugar
• 2 ½ cups 12 ½ ounces) all-purpose flour
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 4 tablespoons (1/2 stick) unsalted butter, melted
• ¼ cup vegetable oil
• 1 cup buttermilk
• 1 ½ teaspoon vanilla extract
  

Directions:

1.      Adjust oven rack to the middle position and heat oven to 425 degrees.

2.      Mix all streusel ingredients together with a fork until evenly moistened and mixture forms clumps.

3.      Bring one cup of blueberries and 1 teaspoon sugar to a simmer in a small saucepan over medium heat to make a quick jam. Cook for about 6 minutes, mashing berries and stirring frequently, until the berries have broken down and mixture is thickened.  Set aside to cool.

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

5.      Whisk 1 1/8 cups of sugar and eggs in a medium bowl until thick, about 45 seconds.

6.      Slowly whisk in butter until combined.

7.      Whisk in buttermilk and vanilla.

8.      Using a rubber spatula, fold egg mixture and remaining one cup of blueberries into flour mixture until evenly moistened (mixture will be lumpy).

9.      Divide batter evenly among prepared muffin cups using a ¼ cup scoop or large spoon.

10. Spoon one teaspoon of reserved blueberry jam into the center of each muffin.

11. Using a chopstick or skewer, gently swirl jam into the batter.

12. Sprinkle the top of each muffin with the reserved streusel topping.

13. Bake until muffin tops are golden and just firm, about 17-19 minutes, rotating pan halfway through.

14. Cool muffins in pan for 5 minuets, then transfer to a cooling rack and cool 5 minutes more before serving.