THE BEST BLUEBERRY MUFFINS
I first posted this muffin recipe over three years ago. It was long overdue for some updated pics and a re-share in case you all missed it the first time.
Here is the original post:
YOU HAVE TO TRY THESE MUFFINS . . . . I LOVE THEM!
I was watching an episode of America's Test Kitchen the other day and they were making these blueberry muffins. Great, just another blueberry muffin I thought. I was just about to turn the channel when I heard it . . . music to my ears. . . . they were using fresh blueberries and turning them into a smooth jam. If you know me, then you probably know that I have a big problem with fruit. I LOVE the flavor, but it's the texture that I struggle with. I can eat fresh pineapple, fresh strawberries, fresh apples, sometimes grapes and a few other fresh fruits. Other than that, whether fresh or cooked, I can't stand to bite into it. It sends shivers down my spine just thinking about it.
I love blueberry muffins, but I always pick out the chunky berries. Now, I can eat a muffin, which I love and have all that delicious blueberry flavor without chunky berries. (The recipe actually adds fresh blueberries in addition to the jam, but I left them out).
THE BEST BLUEBERRY MUFFINS
Topping:
Muffins:
Instructions:
1. For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.
2. For the muffins: Preheat oven to 425 degrees. Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray). Bring 1 cup of the blueberries and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat. Cook, mashing the berries with a spoon several times and stirring frequently until the berries have broken down and the mixture is thickened about 6 minutes. Transfer to a small bowl and cool to room temperature, 10-15 minutes.
Read more please visit: www.eatcakefordinner.net
Here is the original post:
YOU HAVE TO TRY THESE MUFFINS . . . . I LOVE THEM!
I was watching an episode of America's Test Kitchen the other day and they were making these blueberry muffins. Great, just another blueberry muffin I thought. I was just about to turn the channel when I heard it . . . music to my ears. . . . they were using fresh blueberries and turning them into a smooth jam. If you know me, then you probably know that I have a big problem with fruit. I LOVE the flavor, but it's the texture that I struggle with. I can eat fresh pineapple, fresh strawberries, fresh apples, sometimes grapes and a few other fresh fruits. Other than that, whether fresh or cooked, I can't stand to bite into it. It sends shivers down my spine just thinking about it.
I love blueberry muffins, but I always pick out the chunky berries. Now, I can eat a muffin, which I love and have all that delicious blueberry flavor without chunky berries. (The recipe actually adds fresh blueberries in addition to the jam, but I left them out).
THE BEST BLUEBERRY MUFFINS
Topping:
- 1/4 c. sugar
- 1 1/2 tsp. grated lemon zest
Muffins:
- 2 c. fresh blueberries, picked over
- 1 1/8 c. + 1 tsp. sugar
- 2 1/2 c. all-purpose flour
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 2 large eggs
- 4 Tbl. unsalted butter, melted & cooled slightly
- 1/4 c. vegetable oil
- 1 c. buttermilk
- 1 1/2 tsp. vanilla
Instructions:
1. For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.
2. For the muffins: Preheat oven to 425 degrees. Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray). Bring 1 cup of the blueberries and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat. Cook, mashing the berries with a spoon several times and stirring frequently until the berries have broken down and the mixture is thickened about 6 minutes. Transfer to a small bowl and cool to room temperature, 10-15 minutes.
Read more please visit: www.eatcakefordinner.net
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