Tuesday, May 23, 2017

Blueberry Muffins (v. 2)

After I had these pictures and started this post, I realized I already shared a blueberry muffin recipe. Oops.

Oh well...

It's time for a blueberry muffin encore!



  • 1 2/3 cup frozen (or 2 cups fresh) blueberries
  • 1 1/8 cups plus 1 tsp. sugar
  • 2 1/2 cups flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 eggs
  • 4 Tbsp. unsalted butter, melted and cooled
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1 1/2 tsp. vanilla
  • 3 Tbsp. sugar
  • 3 Tbsp. brown sugar
  • Pinch of salt
  • 1/2 cup plus 3 Tbsp. flour
  • 5 Tbsp. unsalted butter, melted

  1. Preheat oven to 425 and line or grease 18 muffin cups.
  2. Over medium heat, simmer 1 cup of the blueberries and 1 teaspoon sugar. As they cook, stir often and mash the blueberries once in a while.
  3. After the mixture has reduced to about 1/4 cup and the berries are thoroughly mashed, move to a small bowl. Set aside until cool, about 10 to 15 minutes.
  4. Meanwhile, whisk the flour, baking powder, and salt together in a bowl. Whisk in the 1 1/8 cup sugar and eggs until well-mixed and thick.
  5. Carefully and slowly whisk in the melted butter and vanilla.
  6. Barely fold in the blueberries - some lumps of flour are fine.
  7. Pour the batter into the muffin cups.
  8. Set a small amount (about one teaspoon) of the cooled blueberry mixture on the batter and swirl with a chopstick/skewer.
  9. To make the topping, mix the sugars, salt, and flour together. Drizzle the butter of the top and stir with a fork until you have chunks of butter (some should be the size of peas).
  10. Sprinkle the topping over the batter in the muffin cups.
  11. Bake for 17 to 19 minutes, or until a toothpick comes out clean and the muffins are golden brown.
  12. Let cool for about 5 minutes.
  13. Remove the muffins from their pans.
  14. Eat muffins. Mmm...

Updated on May 29, 2017.

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