Saturday, February 5, 2011

Blueberry Muffins

I love blueberry muffins. These blueberry muffins are no exception, they are delicious! I love the addition of the lemon sugar that is sprinkled on the top. And the batter......YUM!! I got to actually lick the bowl all by myself - no little helpers! Maybe because one of them was down for a nap and the other was licking the generously battered spoon. Regardless of the reason, I savored every little bit.

I found this recipe on Mels Kitchen Cafe.

Linked on Sweets for a Saturday #3 and Sweet Tooth Friday.

2 cups frozen blueberries (or 2 cups fresh)
1 1/8 cups plus 1 teaspoon sugar
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and cooled slightly
1/4 cup oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1/3 cup sugar
zest from one lemon

Stir together 1/3 cup sugar and lemon zest in a small bowl and set aside for topping.

Preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray or line with baking cups. Rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. Put remaining one cup berries in a food processor and pulse 3 to 4 times. Put berries and 1 teaspoon sugar in a small saucepan over medium heat to simmer. Cook until the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.

Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour – don’t overmix. This is the key to moist and tender muffins.

Fill the muffin cups until they are about 3/4 full. Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer, gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.

Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.


  1. So glad you liked these muffins, Susan!

  2. Blueberry muffins are one of my all time favorite breakfasts. Yours look very delicious. I have a sweet treat linky party going on at my blog right now and I'd like to invite you to stop by and link your muffins up.

  3. Thanks for the invite Lisa! All linked up.

  4. I'm right there with ya'! I LOVE blueberry muffins and yours look delicious!

  5. Thanks Erin. I think they taste pretty good too! ;)


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