These came from Cooks’ Illustrated.  Cooking some of the berries in sugar and adding our cooled homemade jam to the batter along with fresh, uncooked berries gave our muffin the best of both worlds; intense blueberry flavor and the liquid burst that only fresh berries can provide.

 

Blueberry Muffin with Streusel topping

 

 

Best Blueberry Muffins with Streusel Topping

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 12 muffins

Ingredients

  • Streusel Topping
  • 3 tablespoons granulated sugar
  • 3 tablespoons brown sugar
  • Pinch table salt
  • 1/2 cup plus 3 tablespoons unbleached all-purpose flour
  • 5 tablespoons unsalted butter, melted and warm
  • Muffins
  • 2 cups fresh blueberries (about 10 ounces) picked over
  • 1 1/8 sugar plus 1 teaspoon
  • 2 1/2 cups unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon table salt
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1/4 cup vegetable oil
  • 1 cup buttermilk (see note)
  • 1 1/2 teaspoons vanilla extract

Instructions

  1. For the Topping
  2. Stir together sugar, brown sugar, and flour in a small bowl until combined. Drizzle with warm butter and toss with a fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Set aside.
  3. For the Muffins
  4. 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 several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 8 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
  5. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cup sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix)
  6. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle streusel topping evenly over muffins.
  7. Bake until muffin tops are golden and just firm, 17 or 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 minutes before serving.

Notes

If buttermilk is unavailable, Substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.

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Categories: Bread, Featured

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