Directions: |
Directions:1. For the muffins: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 tsp. sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
2. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cup sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened.
3. Using ice-cream scoop, divide batter equally among prepared muffin cups. Spoon tsp. of cooked berry mixture into center of each mound. Using chopstick or skewer gently swirl berry filling into batter using figure-eight motion. Sprinkle any of above topping options evenly over muffins.
4. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin for 5 minutes, then transfer to wire rack and cool for 5 minutes more before serving. |
Personal
Notes: |
Personal
Notes: For muffins with orange glaze, add 2 tsp. finely grated orange zest to egg mixture. Sprinkle 4 tsp. turbinado sugar over muffins before baking. While muffins cool, whisk together 1 cup confectioners' sugar and 1 1/2 T orange juice until smooth. Drizzle each cooled muffin with 2 tsp. glaze before serving.
For almond crunch muffins: add 1/3 cup finely ground almonds to muffin mixture and 1 tsp. almond extract. Before baking, top with 4 tsp. turbinado sugar and 1/3 finely ground almonds combined.
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