AMERICA'S TEST KITCHEN: BEST BLUEBERRY MUFFINS

Recipe courtesy of Judy's Kitchen (http://judyskitchen.blogspot.com)
Rating:  10 out of 10

INGREDIENTS:
Blueberry Jam:
1-1/4 cup blueberries
2 tsp. sugar
(ATK calls for 1 cup blueberries + 1 tsp. sugar, but I had too much batter for just one standard tin.  Because I added the mini tin, I needed more jam.)

Lemon-Sugar Topping:
1/2 cup sugar
2 tsp. finely grated lemon zest
(ATK calls for 1/3 cup sugar+ 1-1/2 tsp. lemon zest, but, again, I needed just a bit more.)

Muffin:
2-1/2 cups unbleached all-purpose flour
2-1/2 tsp. baking powder
1 tsp. sea salt
2 large eggs
1-1/8 cups (8 oz.) sugar
4 Tbsp. unsalted butter, melted and slightly cooled
4 Tbsp. vegetable oil
1-1/2 tsp. pure vanilla extract
1 cup buttermilk (I used 1 cup nonfat Smart Balance milk + 1 Tbsp. cider vinegar)
1-1/3 cup fresh blueberries (I increased the blueberries by 1/3 cup.)

Make the jam:  Combine berries and sugar in small saucepan over medium heat.  Break berries with spoon and cook down to 1/4 cup.  Let cool.

Make the topping:  Mix sugar and zest together in small bowl.  (I used my mini blender.)  Set aside.

Make the Muffin:  Heat oven to 425F (400F for dark or coated pans).  Set baking rack to upper middle of oven.  Grease two muffin tins:  one standard and one mini, each holding 12 muffins.  Whisk flour, baking powder and salt together in large bowl.  Set aside.

In a  small bowl, whisk the eggs and sugar till light, about 45 seconds.  In a medium bowl, whisk together melted butter, oil,vanilla, and buttermilk.  Add egg mixture and continue to whisk till well combined.  Fold wet mixture into flour mixture with a spoon or spatula.  Mix lightly and leave the batter slightly lumpy. 

Divide batter evenly among tins.  (ATK folds the blueberries into  the batter.  You can  choose to do this, but I found that some muffins got very little and others got a lot of blueberries.)  Divide the blueberries evenly among the muffins, pressing them down with your fingers.  Spoon about 1 tsp. of jam onto tops of standard muffins, and use the rest for the minis.  Swirl the jam into the muffins using a skewer or chopstick and a figure eight motion.  Sprinkle each muffin with some of the lemon-sugar mixture. 

Bake minis 10-13 minutes (they won’t brown).  Bake standards 16-19 minutes, or till tops are set and toothpick inserted near center returns with just a few crumbs.  Cool in pan 5 minutes before transferring to rack to finish cooling.  Yield:  12 standard + 12 mini muffins
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