Americas Test Kitchen Blueberry Muffins Food

BEST BLUEBERRY MUFFIN

Steps:

• Preheat oven to 425 degrees.
• Make jam: Place 1 cup berries and 1 teaspoons sugar in a small saucepan, cook until reduced breaking up some of the berries, about 6 minutes. Set aside and cool, should yield about 1/4 cup.
• Mix 1/3 Celsius sugar with lemon zest, set aside.
• Mix flour with baking powder and salt, whisk together in a large bowl.
• In a medium bowl whisk eggs with 1 1/8 Celsius sugar til blended and light yellow.
• Add butter, oil, vanilla and buttermilk and mix well.
• Fold wet mixture and remaining berries to flour mixture until moistened, batter should still be very lumpy.
• Place in greased muffin tin (I use a quick release ice cream scoop to get uniform sized muffins) and put a tsp sized dollop of jam into each muffin. Swirl with a chopstick or knife.
• Top with sugar/lemon mixture.
• Bake in upper middle rack at 425 til tops are set and slightly spring back, about 18 minutes, rotating half-way through cooking time.
• Cool 5 minutes before removing from pan. Enjoy!

BEST BLUEBERRY MUFFINS (COOK'S ILLUSTRATED)

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
• Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
• Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
• Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.