Makes 12 muffins.
Ingredients
Lemon-Sugar Topping
⅓ cup sugar
1½ teaspoons zest from one lemon
Muffins
2 cups (1 pint) fresh blueberries
8 ounces (1⅛ cups) sugar
12½ ounces (2½ cups) unbleached all-purpose flour
2½ teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons unsalted butter
¼ cup vegetable oil
1 cup buttermilk (or use buttermilk powder, mixing the powder with the dry ingredients and water with the wet, following the directions on the container)
1½ teaspoons vanilla extract
⅓ cup sugar
1½ teaspoons zest from one lemon
Muffins
2 cups (1 pint) fresh blueberries
8 ounces (1⅛ cups) sugar
12½ ounces (2½ cups) unbleached all-purpose flour
2½ teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons unsalted butter
¼ cup vegetable oil
1 cup buttermilk (or use buttermilk powder, mixing the powder with the dry ingredients and water with the wet, following the directions on the container)
1½ teaspoons vanilla extract
Instructions
- Topping: In a small bowl stir the lemon zest and sugar together.
- Muffins: Melt the butter and let it cool slightly.
- Rinse the berries with water and dry well.
- Heat the oven to 425° with a rack in the upper-middle position.
- Spray a muffin tin with baking spray or line with muffin cups.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl whisk the sugar and eggs until thick.
- Slowly whisk in the melted butter and oil.
- Whisk in the buttermilk and vanilla.
- Toss the dried blueberries in the flour mixture until the berries are coated.
- Gently fold the egg mixture into the flour mixture until barely combined. There will be some small pockets of dry flour.
- Transfer the batter to the prepared muffin tin (an ice cream scoop works well for this).
- Bake until golden and just firm, 17 to 19 minutes, rotating the muffin tin after about 9 minutes.
- Cool muffins in tin for 5 minutes then remove to a wire rack to finish cooling.
- Serve warm.
Rinse fresh blueberries, drain and dry well. |
Mix sugar and lemon zest for the topping. |
Whisk together the dry ingredients: flour, baking powder, and salt. |
Assemble the wet ingredients: sugar, vanilla extract, melted butter, oil, eggs, and buttermilk (water is shown here because I used a buttermilk powder.) |
Whisk together the wet ingredients in the specified order. |
Toss the dried blueberries in the flour mixture. |
Gently fold the wet ingredients into the flour mixture. |
Transfer batter to muffin cups, top with the lemon sugar, bake, cool, and serve. |
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