Ultimate Blueberry Muffin with Lemon Sugar Crunch
Am not in my best mood .. i am seriously thinking of either privatizing my blog OR only share selective recipes... I mean there are ways for me to share the recipes that i've tried... all there is to do is that u write to me and i will gladly share certain recipes with u..
Can? ty for ur understanding ... unfortunately sharing recipes doesnt pay off when others are unable to gv credit :o(
So ok i will keep this short.. this blueberry muffin was baked on easter sunday.. i didnt wanna cook up a storm on that day as we had a wedding to attend to so the best way to go is to bake something simple... something that u dont need much to think abt except to not overmix ur batter... original recipe is fm Cook Illustrated and i saw it fm feastie
Ultimate Blueberry Muffins with Lemon Sugar Crunch
yields 12 muffins
1/3 cup granulated sugar (2 1/3 oz)
1 1/2 tsp finely grated lemon zest from 1 lemon
2 1/2 cups fresh blueberries, washed, dried, and picked over (about 11 oz)
1 1/8 cups (8 oz) + 1 tsp granulated sugar
2 1/2 cups unbleached all purpose flour (12 oz)
2 1/2 tsp baking powder
1 tsp table salt
2 large eggs
4 Tbsp unsalted butter, melted and slightly cooled
1/4 cup Canola oil
1 cup 2% buttermilk
1 1/2 tsp pure vanilla extract
For the topping:
Combine the sugar and lemon zest in a small bowl and set aside.
For the muffins:
Adjust rack to upper-middle part of oven and preheat oven to 425 degrees. Line a 12 hole muffin tin with paper liners or spray with nonstick cooking spray.
In a small saucepan set over medium heat, combine 1 cup blueberries with 1 tsp granulated sugar. Allow to simmer and cook, smashing the berries with the back of a spoon until they're smushed. Stir frequently and cook until mixture is thickened and reduced to about 1/4 cup, about 6 minutes. Set aside and allow to cool while you make the rest of the muffins (about 15 minutes).
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In another large bowl, whisk together 1 1/8 cups granulated sugar and eggs until thick, about 45 seconds. Whisk in the butter and oil slowly until combined. Whisk in buttermilk and vanilla.
Using a rubber spatula, fold in buttermilk mixture and remaining 1 1/2 cups blueberries into flour mixture just until moistened. Don't overmix! The batter will be lumpy.
Divide the batter evenly among the muffin cups - they will be very full. Spoon 1 tsp of the cooked blueberry mixture onto the top of each muffin, and swirl into the batter with a skewer.
Divide the lemon sugar mixture evenly among the muffin cups - just sprinkle on top of each muffin.
Bake the muffins until they are just golden on top, about 16-19 minutes, rotating the pan halfway through baking. Allow the muffins to cool in the pan for about 3 minutes. Using an offset spatula (or a butter knife), remove the muffins from the tin and allow them to rest at an angle in their cups. Cool for another 5 minutes before transferring to a cooling rack to cool completely.
How abt baking it huge... just like how u wud get in Starbucks lol..
Oh by the way, I've opened up my mac sheets pre order again... here is the LINK.. to those that hv inquire abt it... u can go ahead to order it.. tks a bunch for the continuous support :o)
PS: I've had people ask me what the difference is between silicone bakeware and why there is such a big price difference... hubs says that pure silicone isnt cheap... to bring down cost, some manufacturers use fillers instead of silicone... the fillers are poisonous... so the next time you buy some silicone bakeware, twist it first. If you see white stuff shimmering through, its using filler.