Blueberry Burst Muffins

 

 

Blueberry Burst Muffins

It’s finally blueberry season in Michigan! I love going blueberry picking and stocking up on fresh blueberries to use throughout the winter. Plus, because he loves them so much, blueberries are the one fruit Mike will pick without too much complaint.  The blueberries in these muffins aren’t fresh-picked, but they are straight from the farmer’s market. There’s nothing like fresh blueberries to make blueberry muffins extra wonderful. (Or so my husband tells me. I don’t actually like blueberry muffins, but he LOVES them. Emphasis on loves.)

I already have a great blueberry muffin recipe on the blog, but I figure there’s always room for more. I tried to get Mike to pick which he liked best between this one and our old favorite, but he said they were both too good and he couldn’t choose. This recipe uses a quick homemade blueberry jam to spread blueberry flavor through the whole muffin, and they bake up big and beautiful, like bakery style muffins. The lemon sugar on top adds the perfect amount of flavor and crunch, and I caught myself stealing crunchy lemon sugar crumbs off the top of the muffins once they were baked. These muffins are a definite favorite in our house. I’ve already made them twice and I’m sure I’ll be making them again before blueberry season is over!

Blueberry Burst Muffins

 

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Blueberry Burst Muffins

Ingredients:

Lemon-Sugar Topping
1/3 cup sugar (2 1/3 ounces)
1 1/2 teaspoons finely grated zest from 1 lemon

Muffins
2 cups fresh blueberries (about 10 ounces)
1 1/8 cups sugar (8 ounces) plus 1 teaspoon
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1cup buttermilk
1 1/2 tsp vanilla extract

Directions:

For the topping:
Stir together sugar and lemon zest in small bowl until combined; set aside.

For the muffins:
Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

Whisk flour, baking powder, and salt together in large bowl. In a separate, medium-sized bowl, whisk remaining 1 1/8 cups sugar and eggs together until thick and homogeneous. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.) Gently stir in blueberries.

Divide batter equally among 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, pushing it below the surface. Using a chopstick or skewer, gently swirl berry filling into the batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 more minutes before serving.

from Cooks Illustrated

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20 Responses to “Blueberry Burst Muffins”

  1. 1

    Becki (Becki's Whole Life) — July 28, 2011 @ 2:30 am

    These look delicious and bursting with blueberries. I love the lemon crumb topping – yum!

  2. 2

    Lisa — July 28, 2011 @ 5:10 am

    Wow, a lemon sugar topping. I've got to remember to try that the next time I make blueberry muffins.

  3. 3

    Brenda — July 28, 2011 @ 11:00 am

    These look so good and I love the topping! They really are bursting with bluberries. Definitely yum!

  4. 4

    Lauren at Keep It Sweet — July 28, 2011 @ 11:08 am

    I can not get enough of blueberries this season! These muffins look like another delicious way to use them.

  5. 5

    Eliana — July 28, 2011 @ 2:05 pm

    Look at all those beautiful blueberries! They look amazing Megan :)

  6. 6

    Simply Life — July 28, 2011 @ 2:07 pm

    YUM! What a perfect breakfast!

  7. 7

    pookiepantry — July 28, 2011 @ 3:07 pm

    Nothing I love more in the summer than picking blueberries! My husband and I picked 8 lbs two weeks ago, and headed out again this weekend!

  8. 8

    thecookieboss — July 28, 2011 @ 6:07 pm

    Those muffins look great! Putting a topping on them is a really good idea.

  9. 9

    debbie — July 28, 2011 @ 9:36 pm

    I love the topping on these. A little different then the usual blueberry muffin!

  10. 10

    Alison @ Ingredients, Inc. — July 28, 2011 @ 10:09 pm

    These look good!

  11. 11

    Autumn @ Good Eats Girl — July 29, 2011 @ 1:24 am

    Oh, goodness. Muffins with lemon sugar?!?! Yes, please! I'm definitely going to recreate this!

  12. 12

    Sylvie @ Gourmande in the Kitchen — July 29, 2011 @ 3:26 am

    Love that little extra lemon sugar on top!

  13. 13

    Tessa — July 29, 2011 @ 4:47 am

    I am so jealous of your fresh blueberries! That is something that I have always wanted to do, but I'm not sure they grow so well here. The muffins look great!

  14. 14

    marla — July 29, 2011 @ 7:58 pm

    Love the muffins Megan, glad you can enjoy blueberry season. The lemon sugar is a nice touch!

  15. 15

    jason — August 1, 2011 @ 7:24 am

    That looks really good.Going to make them,or attempt to.lol

  16. 16

    Kristan — August 1, 2011 @ 1:59 pm

    I will most definitely be trying this recipe!! Love how the blueberries are cooked into a a jam and there is a crumb topping!!

  17. 17

    Alison @ Ingredients, Inc. — August 1, 2011 @ 7:18 pm

    These look so good! Great way to use leftover blueberries

  18. 18

    Mackenzie@The Caramel Cookie — August 3, 2011 @ 11:35 am

    That lemon sugar topping sounds really good!

  19. 19

    Blueberry Burst Muffins | Authentic Inspiration — March 18, 2013 @ 8:57 pm

    [...] version with lots of blueberries, and a nice crunchy top. I’ve tried many variations, and I found this recipe included all the elements that to me make the “perfect” blueberry muffin. The trick for [...]

  20. 20

    The refuel list | Lovely & Inspired — June 6, 2013 @ 1:16 pm

    [...] something to put a smile on someone’s face who may need to little brightening. I made these blueberry burst muffins a while back for my cousin and her husband and they were a [...]

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