I’m trying to think of what I could possibly say that would do these muffins justice.
Nothing really comes to mind so I’ll let the picture speak for itself.
Since I whipped together the Ellie Krieger Apple Muffins, I’ve been on a muffin kick. They’re a great morning treat that goes well with coffee or tea or simply stuffed into your mouth a la cart. These muffins in particular are dreamy: The light and fluffy texture of the muffin is out of this world. Plus, there’s an added bonus — a simple, homemade blueberry jam is swirled into each muffin for a little extra goodness.
This is another Cook’s Illustrated recipe that I am proud to share. If you want to cook and you’re looking for one source that never fails, Cook’s Illustrated is it.
I know you’re sick of hearing me say that, but I just can’t help myself. Last week I bought two more Cook’s Illustrated books (The Best 30-Minute Recipe and Baking Illustrated) and I really can’t wait to share what I’ve been cooking out of them. But first, these muffins.
Blueberry Muffins with Streusel Topping
Adapted from Cook’s Illustrated
3 tablespoons granulated sugar
3 tablespoons dark brown sugar
Pinch table salt
1/2 cup plus 2 tablespoons unbleached all-purpose flour
5 tablespoons unsalted butter, melted and warm
2 cups fresh blueberries
1 1/8 cups sugar (8 ounces) plus 1 teaspoon
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled slightly (1/2 stick)
1/4 cup vegetable oil
1 cup buttermilk
1 3/4 teaspoons vanilla extract
1. FOR THE TOPPING: Stir together sugar, brown sugar, salt, and flour in small bowl until combined. Drizzle with warm butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Set aside.
2. 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 teaspoon 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 ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in 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 cup blueberries into flour mixture until just moistened.
4. Divide batter equally among prepared muffin cups. Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle streusel topping evenly over muffins.