Americas Test Kitchen Blueberry Muffins Food

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BEST BLUEBERRY MUFFIN



Best Blueberry Muffin image

From America's Test Kitchen, uses a swirl of blueberry jam and a crunchy topping of sugar and lemon zest. You can use store bought jam if you want to skip the first part.

Provided by c.walsh

Categories     Quick Breads

Time 28m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

2 cups blueberries, divided
1 teaspoon sugar
1/3 cup sugar
1 1/2 teaspoons lemon zest
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/8 cups sugar
4 tablespoons butter, melted
4 tablespoons vegetable oil
1 1/2 teaspoons vanilla
1 cup buttermilk

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!

Nutrition Facts : Calories 300.5, Fat 9.7, SaturatedFat 3.4, Cholesterol 46.2, Sodium 233.7, Carbohydrate 49.4, Fiber 1.3, Sugar 28.2, Protein 4.6

BEST BLUEBERRY MUFFINS (COOK'S ILLUSTRATED)



Best Blueberry Muffins (Cook's Illustrated) image

From the Cook's Illustrated Website: This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter. These muffins are great unadorned, but for an extra flourish, give them a dip in sugar by following one of the variations. Makes 12 muffins

Provided by senseicheryl

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon baking powder
1/2 teaspoon table salt
1 large egg
1 cup granulated sugar (7 ounces)
4 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups sour cream (10 ounces)
1 1/2 cups frozen blueberries, preferably wild

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.

Nutrition Facts : Calories 250.3, Fat 9.2, SaturatedFat 5.3, Cholesterol 38.1, Sodium 214.1, Carbohydrate 39.9, Fiber 1.2, Sugar 23.2, Protein 3.3

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