[Unrivaled] Blueberry Muffins
Yields 12 standard muffins.
Ingredients:
| fresh blueberries | 2 cups | rinsed and picked over, about 10 ounces |
|---|---|---|
| dried blueberries | ½ cup | 3 ounces |
| unbleached all-purpose flour | 2 ½ cups | 12 ½ ounces |
| baking powder | 2 teaspoons | |
| iodized salt | 1 teaspoon | |
| white sugar | 8 ounces | |
| whole eggs | 3 large | |
| unsalted butter | 4 tablespoons | melted and cooled slightly |
| vegetable oil | ¼ cup | |
| buttermilk | ¾ cup | |
| vanilla extract | 1 ½ teaspoons | |
| turbinado sugar | 4 teaspoons |
Procedure:
- Adjust oven rack to upper-middle position to heat oven to 400ºF.
- Prepare muffin tins.
- Bring 1 cup fresh blueberries and all dried blueberries to a simmer in a small saucepan over medium heat.
- Cook, stirring frequently and pressing blueberries against the side of the pot, until berries have broken down and mixture is thickened, about five minutes.
- Remove from heat and cool slightly.
- Whisk flour, baking powder, and salt together in the large bowl. Set aside.
- In a separate bowl, whisk eggs and sugar together until pale and fluffy. Slowly whisk in melted butter and oil.
- Whisk in buttermilk and vanilla until combined.
- Using a rubber spatula, gently fold in remaining one cup blueberries.
- Gently fold in flour mixture until just moistened. Batter will be very lumpy.
- Using a large spoon, divide half of the batter equally among the 12 muffin cups. Cups should be about a third filled.
- Place a heaping teaspoon of berry mixture on top of batter.
- Scoop remaining batter on top of berry filling.
- Using a bamboo skewer, gently swirl berry filling into batter.
- Sprinkle turbinado sugar on top of the muffins.
- Bake until muffin tops are golden and just firm, 17 to 19 minutes.
- Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for five minutes more before serving.
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