Best Blueberry Lemon Muffins
Kathy W.
Yield: 12 large muffins
Filling:
1 c. blueberries
1 tsp. sugar
Muffins:
1 c. fresh blueberries (about 10 oz.)
1 1/8 c. sugar
2 ½ c. flour
2 ½ tsp. baking powder
1 tsp. salt
2 large eggs
4 TB (½ stick) butter, melted and slightly cooled
¼ c. vegetable oil
1 c. buttermilk (or ¾ c. plain yogurt and ¼ c. milk)
1 ½ tsp. vanilla
Lemon-Sugar Topping:
1/3 c. sugar
1 ½ tsp. lemon zest (one lemon)
Move oven rack to upper-middle position. Preheat oven to 425 degrees.
To make filling, bring 1 cup blueberries and 1 tsp. sugar to simmer in a 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, (6 minutes). Transfer to a small bowl and cool to room temperature (about 10-15 minutes)
To make batter, whisk flour, baking powder, and salt together in a large bowl. Whisk remaining 1 1/8 cup sugar and eggs together in a medium bowl until thick and homogenous, 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 (batter will be lumpy with few spots of dry flour, do not over mix.)
Spoon batter into greased muffin tins, filling cups to the top. Spoon a teaspoon of the blueberry filling into each mound, gently swirling filling through each muffin.
Mix lemon sugar topping and top each muffin evenly with mixture.
Bake muffins until golden and firm, 17-19 minutes. Rotate muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 more minutes.
