My husband and I have been trying to grow blueberries for years, but we would never end up with more than a hand full to share. This year, our blueberry bushes went wild! We grow a few different types of blueberries. Some are only the size of peas, while others are as big as marbles.
With enough to pick and even more growing, the obvious choice for me was to bake some blueberry muffins. I could have chosen something more exciting or original, but there's nothing better than a warm, homemade blueberry muffin slathered in butter, especially when the blueberries are from your own back yard.
I used a tried and true recipe from Cook's Illustrated. Some may say it has too many steps for a simple blueberry muffin, but they are worth the effort. The are not only loaded with fresh blueberries, but they have a quick, homemade blueberry jam swirled into them for even more flavor. They are topped with lemon sugar for a burst of freshness, sweetness, and crunch!
These muffins bake up with beautiful domed tops and make for the perfect weekend breakfast. I hope that you give them a try and love them as much as my family and I do!
The Best Blueberry Muffins
Makes 12 Muffins. Adapted from Cook's Illustrated
1/3 cup sugar
1 1/2 tsp finely grated zest of one lemon
To make Lemon-Sugar Topping:
Combine sugar and zest in a small bowl. Rub the zest and sugar between your fingers until the sugar is infused with the lemon. Set aside.
2 cups fresh blueberries (about 10 ounces), washed and picked over
1 cup plus 2 tbs sugar (plus 2 tsp of sugar for blueberry jam)
2 1/2 cups (12 1/2 ounces) all-purpose flour
2 1/2 tsp baking powder
1 tsp table salt
2 large eggs
4 tbs unsalted butter, melted and slightly cooled
1/4 cup vegetable oil
3/4 cup whole milk
1 1/2 tsp vanilla extract
To make Muffins:
Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray muffin tin with nonstick cooking spray.
For jam, add 1 cup of blueberries and 2 teaspoons of sugar to a small pan. Simmer over medium heat, mashing berries with spoon and stirring frequently until berries have broken down and mixture is thickened and reduced, about 6 minutes (you will be left with about ¼ cup). Cool to room temperature, about 10 to 15 minutes.
While jam is cooling, whisk the flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in a medium bowl until thickened, about 45 seconds. Slowly whisk in the butter and oil until combined. Next, whisk in the milk and vanilla. Using a rubber spatula, fold the egg mixture and remaining blueberries into flour mixture until just moistened. (Do not overmix!)
Scoop the batter into prepared muffin tin. Top with a teaspoon of jam in the center. Using a skewer, gently swirl the jam into batter in a figure-eight motion. Sprinkle the lemon sugar evenly over the muffins.
Bake the muffins for 17 to 19 minutes, rotating halfway through. When muffins are done, cool them in the muffin tin for 5 minutes, then transfer them to a wire rack and cool for another 5 minutes. Serve warm with lots of butter!