My son loved it and I got rave reviews!! I tell you, do them as soon as you can!
Ingredients
Lemon-Sugar Topping:
1/3 cup sugar
zest from one lemon
Muffins:
2 cups frozen blueberries (or 2 cups fresh)
1 1/8 cups plus 1 teaspoon of sugar
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and cooled slightly
1/4 cup oil (vegetable or canola)
1 cup buttermilk (OR 1 cup of milk mixed in 1 tbsp of white vinegar or lemon juice letting it rest for 2min)
1 1/2 teaspoons vanilla extract
Method
For the topping, stir together sugar and lemon zest in a small bowl and set aside.
For the muffins, adjust an oven rack to the middle position and preheat oven to 190C. Spray a standard muffin tin with nonstick cooking spray. Rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.
Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour – don’t overmix. This is the key to moist and tender muffins.
Using ice cream scoop or large spoon, fill the muffin cups until they are about 3/4 full. Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or a chopstick), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.
Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.
ENJOY!
3 comments:
this looks delicious colourful dessert
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Looks fabulous & tasty! Thanks for the visit and your nice comment. Hope to hear from you again :)
Blueberry muffins are the best (I love the buttermilk in this recipe)! Looks fabulous! Miriam@Meatless Meals For Meat Eaters
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