Feb 17

Blueberry Muffins at Their Finest

I was browsing Pinterest the other day, naturally, when I stumbled upon a pin for the best looking blueberry muffins. I’m a sucker for pretty much anything blueberry flavored. Unless it’s that fake blueberry flavor (particularly the artificial blueberries in cereal), in which case I’m not a fan. I digress.
Since Eric and I aren’t huge celebrators of Valentine’s Day (shouldn’t every day be like Valentine’s Day? We think so), I decided that I should do a little something special. These muffins were the perfect way to start the day of love. We concluded that they took first place over my blueberry scones from last Easter. Now that’s saying something.

I love that not only are there blueberries IN the muffin mix, the recipe calls for a homemade blueberry jam to top it all off. It’s over the top deliciousness. My suggestion is that you try these muffins soon. But beware…you will want them every morning. I’m just sayin’.
You’ve been warned.

Delicious Blueberry Muffins

Blueberry Muffins Blueberry Muffins- JamThe jam! Whoa. I contemplated just eating it straight out of the pot. I opted to follow the directions.  Blueberry Muffins

**A special shout out to Brooke- thanks for the amazing recipe! Check out her website here.

The Best Blueberry Muffins (from See Brooke Cook’s website found here)
Yield: 12 standard or 6 large muffins

1 cup fresh or frozen blueberries
1 tsp sugar

1 cup fresh or frozen blueberries
1 1/8 cups sugar/splenda*
2 1/2 cups unbleached all-purpose/white wheat flour*
2 1/2 tsp baking powder
1 tsp table salt
2 large eggs
4 tablespoons unsalted butter , melted and cooled slightly**
1/4 cup vegetable oil**
1 cup buttermilk
1 1/2 tsp vanilla extractDirections:
Begin by making the jam: bring 1 cup of blueberries and 1 teaspoon of sugar to a simmer in a small saucepan over medium heat. Cook the berries, mashing with a spoon several times to break some of the berries open, stir frequently until mixture is thickened and reduced to about a ¼ cup (about 6 minutes). Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
Meanwhile, adjust your oven rack to upper-middle position and heat 425º. Spray muffin tin with nonstick cooking spray. Whisk flour, baking powder, and salt together in large bowl. Whisk 1 1/8 cups sugar and eggs together in a medium bowl until thick and texture is consistent (about 45 seconds). Slowly whisk in butter and oil (or applesauce) until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture and the remaining cup of blueberries into the flour mixture until just moistened (batter will be very lumpy with a few spots of dry flour; do not overmix).
Divide the batter equally among the 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. Use a chopstick or skewer to gently swirl the berry jam into the batter using figure-eight motion. Bake until the muffin tops are golden and just firm, about 17 to 19 minutes (about 25 minutes for large muffins) rotating muffin tin from front to back halfway through baking. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Sit back with your cup of jo and escape into the blueberry deliciousness.  Enjoy!

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