Monday, March 26, 2012

SRC: Best Blueberry Muffins

I have been eyeing this recipe on multiple blogs for a few months now.  I don't know what it is about them but I've been intrigued by this particular recipe.  Maybe it's the claim of being perhaps the "best muffin ever" by multiple sources.  Maybe it's the preparation process; boiling down half of the berries to a jam-like consistency while leaving the other half whole.  Like I said, I'm not sure why this recipe has been taunting me but it has and it's finally gotten the best of me. 

After a few months of seeing this recipe on a few different blogs and hearing all the claims of how incredible these are I decided to finally give in and and see what all the hype was about.  It's like this muffin and I were destined to be united.  I really wanted to make this recipe and it just so happened the blog I was assigned, a cook's quest, this month for the secret recipe club had this recipe this that had been taunting me for months.  Not only was it just listed on her blog but it was actually on her most popular posts.  Another sign that these just might actually be the best blueberry muffin recipe.
I can honestly say that these muffins not only lived up to their name, but to my expectations as well.  My only regret now is the fact that I waited so long to try these muffins.  They are moist, fluffy and full of flavor and most of all they are packed with blueberries!  There is a blueberry, of some form or fashion, in each bite. 

This muffin starts out just as any other recipe; flour, sugar, eggs, etc.  Whole blueberries are then added to the batter.  The part that distinguishes it from others is the blueberry reduction.  A combination of blueberries and sugar are brought to a simmer, then reduced to a thick yet slightly chunky reduction.  This reduction is then spooned on the top of each muffin then swirled into the mixture.  This process helps to incorporate a rich, blueberry flavor throughout the entire muffin.  The muffin is then topped with a streusel topping that gives it a lightly crunchy and slightly sweet top.  I enjoyed one right out of the oven and it was to die for, they are equally as good re-heated in the microwave for a few seconds, as well!
Whatever you do, don't be like me and wait a few months before making these delicious muffins.  They truly are the best blueberry muffins I've ever had.  

Best Blueberry Muffins

For the streusel topping-

3 Tbsp granulated sugar
3 Tbsp brown sugar
1/2 Cup plus 3 tablespoons flour
Pinch salt
5 Tbsp butter, melted

For the muffins-
2 Cups blueberries, fresh or frozen
1 1/8 Cups plus 1 teaspoon granulated sugar
2 1/2 Cups all-purpose flour
2 1/2 Tsp baking powder
1 Tsp salt
2 Large eggs
4 Tbsp butter, melted and cooled
1/4 Cup vegetable oil
1 Cup buttermilk
1 Tsp vanilla


For the streusel-
In a small bowl combine granulated sugar, brown sugar, salt, and flour and whisk to combine.  Drizzle the mixture with the melted butter, toss with a fork until evenly coated and mixture forms large chunks as well as some pea-sized pieces.  Set aside.

For the muffins-
Preheat oven to 425.  Liberally spray muffin tin with non-stick cooking spray, set saide.

Place 1 cup of blueberries and 1 teaspoon sugar in a small saucepan over medium heat and bring to a simmer.  Cook the berries, stirring and mashing several times with a spoon.  Cook until sauce is thickened, until it's reduced to about 1/4 cup, about 6 minutes.  Once the sauce has thickened, transfer to a bowl and allow to cool 10-15 minutes. 

Combine flour, baking powder and salt in a large bowl and stir to combine.  In a separate bowl combine 1 1/8 cups sugar and eggs and whisk until the mixture comes together, becoming homogeneous, about 45 seconds.  Slowly whisk in the butter and oil until combined.  Lastly, add the buttermilk and vanilla and whisk to combine.

Using a spatula, fold the egg mixture into the flour mixture, stirring until just combined.  Carefully and gently stir in the remaining cup of whole blueberries until evenly distributed.  (the batter will be very lumpy, with a few dry spots, do not overmix)

Using a 1/4 cup or large ice cream scoop, divide batter evenly among prepared muffin tins.  (Batter should fill cups completely)  Spoon 1 teaspoon cooked blueberry mixture into the center of each muffin.  Using a toothepick or skewer, gently swirl the mixture into the muffin batter, using a figure-eight motion.  Liberally sprinkle streusel topping over each muffin.  Place muffins in oven and bake for 17-19 minutes, unitl golden-brown. Do not over bake.  Remove cooked muffins from oven and allow to cool in tin for 5 minutes, remove to cooling rack and allow to cool completely.  Store in airtight container.   

If using frozen berries toss with 2 tablespoons of flour before adding to batter.

If you don't have buttermilk, substitute 3/4 cup plus 2 tablespoons regular milk and 2 tablespoons lemon juice.  Allow to sit and combine for 1-2 minutes before adding to mixture.

Recipe source: A Cook's Quest, Originally and directly from Cook's Illustrated May/June 2009


Avril said...

Oh my I have seen this recipe too floating around blog land! - I keep telling myself that I HAVE to make have given me that extra push to just do it! Thank you!!! :-)

~avril (from Group D of the SRC)

Lynsey said...

Avril, I promise you won't be disappointed! My whole family loves them!

Anonymous said...

Yum! I love blueberry muffins, these look awesome!!

Asiya @ Chocolate & Chillies said...

I saw this recipe on Cook's Illustrated a little while ago. I have been putting it off b/c of the time to do the reduction. But after reading your review I'm going to have to give these a try!

amy @ fearless homemaker said...

these look lovely! my husband loves blueberry muffins so i'll have to give them a try! glad to meet you through the SRC - i'm a fellow group D'er! =)

Debbi Does Dinner Healthy said...

I love things that say they are the "best", that usually means they are really good! These look awesomely full of blueberries.

Kirstin said...

Wow! That sounds yummy!!!!

Nicole @ The Daily Dish said...

Oh my goodness, those are just chock full of blueberries - I cannot get over how beautiful they look! These are pinned and while I've already blogged my Blueberry Muffin recipe I am thinking these will probably get a shot before the big reveal for the Crazy Cooking Challenge this month - yum!!

Kristen said...

You are right. This is unlike any muffin I have ever seen, but boy, does it sound great! I can just imagine the blueberry goodness in every bite.

Tammy Quackenbush said...

Blueberry muffins. That is such classic breakfast food. :)

Lisa said...

I WANT to make these muffins!!! You've convinced me they really are the best ever.

Melissa said...

I'm on a search for the best blueberry muffins! I just pinned these, and I'll definitely be making them soon--yours look delicious!

nicole @ I am a Honey Bee said...

when we go up to maine in the summer we get fresh blueberries. I'll have to try this then. I can see why they are the best... your discription of them is enticing

The Daily Smash said...

These look so good. I just found your blog its great. Come check out my blog at

Have a Great Day :)

Kels @ K and K Test Kitchen said...

Wow! I'm not usually a blueberry muffin girl, but these look too good to pass up!

Laura | A Healthy Jalapeño said...

First off, your page is just toooooo adorable... I love it! Second, I am in Group D with you and I just found these muffins, they look great. There is nothing better than that streusel topping on morning muffins! Great job.

chelsea said...

I made these on Thanksgiving morning and they were amazing! Everyone absolutely loved them! They loved them so much that I am in my kitchen making them again right now! Thank you for sharing, they are now a tradition!

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