Monday, March 26, 2012
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!
Best Blueberry Muffins
For the streusel topping-
3 Tbsp granulated sugar
3 Tbsp brown sugar
1/2 Cup plus 3 tablespoons flour
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