I may not be an official connoisseur of muffins or blueberries, but I’d like to think I know a good thing or two when I see it, and let me tell you something, I’m seeing it right here in this photo below.
Lessons learned: don’t use foil liners for muffins, the outside becomes weirdly spongy. Use paper or just butter the tin.
Update: In writing the post I realized I forgot two ingredients: oil and melted butter. Maybe the foil has nothing to do with the spongy consistency. But the other amazing thing is how good these are without those two ingredients. So is the spongyness the lack of oil and butter or the foil liners? Thoughts? Stay tuned, I’ll try these again this week and get back to you with the answer.
-Update Two: For the answer to the question above check out: ‘Best Blackberry Muffins‘ and all will be revealed.
Recipe courtesy of Cook’s Illustrated
2 cups fresh blueberries
1 1/8 cup sugar, plus 1 tsp. sugar
2 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
4 T. unsalted butter, melted
1/4 cup vegetable oil
1 cup buttermilk*
1 1/2 tsp vanilla extract
*If you don’t have buttermilk, add 1-2 tsp. lemon juice to 1 cup milk and let sit for a few minutes.
Preheat oven to 425 and grease or line muffin tin
1. Bring one cup blueberries and one tsp. sugar to simmer in a small saucepan over medium heat. Cook, mashing blueberries with spoon and stir frequently, until berries have broken down and mixture is thickened, about 6 minutes. Transfer to small bowl and set aside.
2. In a large bowl, whisk flour, baking powder and salt.
3. In medium size bowl, whisk together 1 1/8 cup sugar and eggs together until completely combined.
4. Slowly add butter and oil to egg mixture. Then whisk in buttermilk and vanilla until combined.
5. Using rubber spatula, fold egg mixture and blueberries into flour. Batter will be lumpy, but do not over mix.
6. Divide batter evenly among muffin tins. Spoon one teaspoon of blueberry sauce into center mound of batter. Using a chopstick or skewer, gently swirl sauce into batter.
7. Bake until muffin tops are golden and firm, 15-17 minutes, rotating tin from front to back half way through.