Oh. My. Gosh. When I saw this recipe boasting to be “the best blueberry muffins”, I was a little skeptical; however, these are really the BEST blueberry muffins I have ever made (or eaten), they are the blueberry muffin that will make me seek no other (which is big for me, because I’m ALWAYS on the hunt for a new version of an old recipe). I know it sounds a little extreme, but I seriously love these so much that I only just made them yesterday and I had to share them immediately! They are dense and light at the same time, slightly sweet but not overbearing, and jam packed with blueberry flavor (literally, you make a jam to stuff in the muffins to intensify the flavor). If I am ever lucky enough to achieve my dream of opening a bakery, these WILL be served. So enough already, get to baking these!

The Best Blueberry Muffins

The Best Blueberry Muffins   (Print Me)

Yield: 12 standard or 6 large muffins

1 cup fresh or frozen blueberries
1 tsp sugar

1 cup fresh or frozen blueberries
1 1/8 cups sugar/splenda*
2 1/2 cups unbleached all-purpose/white wheat flour*
2 1/2 tsp baking powder
1 tsp table salt
2 large eggs
4 tablespoons unsalted butter , melted and cooled slightly**
1/4 cup vegetable oil**
1 cup buttermilk
1 1/2 tsp vanilla extract

Begin by making the jam: bring 1 cup of blueberries and 1 teaspoon of sugar to a simmer in a small saucepan over medium heat. Cook the berries, mashing with a spoon several times to break some of the berries open, stir frequently until mixture is thickened and reduced to about a ¼ cup (about 6 minutes). Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

Meanwhile, adjust your oven rack to upper-middle position and heat 425º. Spray muffin tin with nonstick cooking spray. Whisk flour, baking powder, and salt together in large bowl. Whisk 1 1/8 cups sugar and eggs together in a medium bowl until thick and texture is consistent (about 45 seconds). Slowly whisk in butter and oil (or applesauce) until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture and the remaining cup of blueberries into the flour mixture until just moistened (batter will be very lumpy with a few spots of dry flour; do not over mix).

Divide the batter equally among the prepared muffin cups (batter should completely fill cups and mound slightly). Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Use a chopstick or skewer to gently swirl the berry jam into the batter using figure-eight motion. Bake until the muffin tops are golden and just firm, about 17 to 19 minutes (about 25 minutes for large muffins) rotating muffin tin from front to back halfway through baking. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

* I always use a combination of sugar and splenda, and white and white-wheat flours so the
splenda & wheat flavors are not noticeable

** I omitted the butter and the oil and used 1/2 cup of applesauce in their place

Adapted from: America’s Test Kitchen

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