Wednesday, May 11, 2011

Blueberry Muffins

From: Shawna Wilde-  4th Ward, Stake R.S. Secretary
(from America's Test Kitchen) 

 Sugar top:  1 1/2 tsp. lemon zest + 1/3 cup sugar, stirred together to combine
Jam center:  Cook 1 cup fresh blueberries with 1 tsp. sugar, breaking down some of the berries.  Cook until reduced to 1/4 cup.  Cool to room temperature.

2 eggs
1 1/8 cups sugar
4 Tbsp. melted butter
1/4 cup vegetable oil
1 1/2 tsp. vanilla
1 cup buttermilk

Dry ingredients:
2 1/2 cups flour
2 1/2 tsp. baking powder
1 tsp. salt

Cream eggs and sugar.  Add melted butter (cooled), vegetable oil, vanilla, and buttermilk.  Combine with dry ingredients, but mix only until the flour is just incorporated.  Over-mixing will result in tough muffins.  Add 1 1/2 cups fresh blueberries, and stir to incorporate.  Put 1 tsp. of batter into each of 12 paper lined muffin tins.  Top batter with 1 tsp. of the jam.  Cover the jam with enough batter to fill the muffin cups 3/4 full.  Sprinkle with a bit of the sugar topping.  Bake at 400 degrees until golden brown and set.  It should take about 17 minutes.
Makes 1 dozen