I love the latest recipe of blueberry muffins from Cooks Illustrated, but I modified it to reduce the amount of sugar it called for and increased the blueberries. I also changed the recipe to 100% butter as it gives it a richer flavor. I purchase frozen bags of Organic Wild Blueberries from Trader Joes and one 12 oz bag works perfectly per recipe. Frozen blueberries thickens the batter and prevents the classic fall to the bottom syndrome, allowing me to increase the amount of berries in the batter.
You can also omit the additional complex step of creating a blueberry jam if you use the more intensely flavored wild blueberries.
Each recipe makes 12 regular sized muffins.
Recipe: The Best Blueberry Muffins
Summary: Modified from Cooks Illustrated, really great blueberry muffins. Using frozen blueberries allows you to add additional blueberries into the batter without them falling to the bottom.
- 1, 12 oz package of frozen wild blueberries (you can use between 1.5 – 2 cups for the batter, 1 cup for the jam)
- 1 cup sugar
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon table salt
- 2 large eggs
- 8 tablespoons unsalted butter, melted and cooled slightly (1 stick)
- 1 cup buttermilk (or 4 T of buttermilk powder and 1 cup water)
- 1 tsp vanilla
- Adjust oven rack to upper-middle position and heat oven to 425 degrees F.
- [Optional] Bring 1 cup of the blueberries to a 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, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes. Alternatively, cook berries in microwave in a glass 4 cup measuring cup, mashing occasionally until reduced to ¼ cup.
- Whisk flour, baking powder, and salt together in large bowl. Whisk sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in melted, cooled butter until combined. Whisk in buttermilk and vanilla until combined. Toss remaining blueberries (approx 1 3/4 cups) into the flour mixture. Using a rubber spatula, fold egg mixture into blueberries and flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)
- Use batter scooper or large spoon to divide batter equally among prepared muffin cups (batter should fill cups and mound slightly).
- [Optional]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 (if you made the cooked berry mixture).
- 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 muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Cooking time: 20 minute(s)
Number of servings (yield): 12
Amount Per Serving
Calories 261 Calories from Fat 81.9
Saturated Fat 5.2g 26%
Trans Fat 0g
Cholesterol 52.5mg 17%
Sodium 330.3mg 14%
Total Carbohydrate 41.0g 13%
Dietary Fiber 1.4g 5%
Protein 4.6g 9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label