Best Blueberry Muffins

By Hklbrries

"From Cook’s Illustrated magazine, May 2009. My husband made these incredible blueberry muffins for Mother’s Day brunch a few years ago. I’m sure he made something else that day, but I can’t remember anything but these delectable muffins. If buttermilk is unavailable, Cook’s Illustrated editors suggest substituting 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk."

Lorie Hutson / Spokesman-Review

Ingredients

• Lemon-Sugar topping:
• 1/3 cup sugar (2 1/3 ounces)
• 1 1/2 tsp finely grated zest from 1 lemon
• Muffins:
• 2 cups fresh blueberries (about 10 ounces), picked over
• 1 1/8 cups sugar (8 ounces) plus 1 teaspoon
• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 2 ½ tsp baking powder
• 1 tsp table salt
• 2 large eggs
• 4 tbsp (1/2 stick) unsalted butter, melted and cooled slightly
• ¼ cup vegetable oil
• 1 cup buttermilk (see note)
• 1 ½ tsp vanilla extract

Preparation

Step 1

Note: If buttermilk is unavailable, Cook’s Illustrated editors suggest substituting 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.

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 F. Spray standard muffin tin with nonstick cooking spray.

Bring 1 cup blueberries and 1 tsp 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 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. Whisk remaining 1 1/8 cups 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 1 cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Use ice cream scoop or large spoon to 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. Using chopstick or skewer, gently swirl berry filling into 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 minutes before serving.