Last week, my mom's friend Carolyn sent me a recipe tutorial she had put together for Blueberry Muffins. I've posted at least one other recipe of Carolyn's awhile back and she does a great job with her step by step photo's.
So here is the pictures and directions Carolyn sent me...don't they look delicious!?
Thanks for sharing this, Carolyn!
1/3 cup sugar
1 1/2 tsp finely grated zest from 1 lemon
(use a rasp grater)
If you don’t have a lemon, put a little lemon juice in the sugar
and fluff it with your fingers. The point of the lemon peel is just to help bind the sugar together a little bit so it's crumbly.
2 cups (about 10 oz) fresh blueberries, picked over
1 tsp plus 1 1/8 cup sugar
2 1/2 cups flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 Tbls butter, melted and cooled slightly
4 Tbls vegetable oil
1 cup buttermilk
1 1/2 tsp vanilla extract
small bowl until combined, set aside
stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/4 cup, about 6 minutes.
minutes. (This is supposed to be similar to a jam)
4. Whisk the flour, baking powder, and salt together in a large bowl.
egg mixture until combined.
batter equally among the prepared muffin cups.
each mound of batter.
berry filling into the batter using a figure-eight motion and bringing batter up
from the bottom.