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Recipe: Blueberry Muffins

6/30/2014

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Its been quite a while since I posted a recipe. Due to my busy schedule, I haven't been doing much cooking and haven't had any time for trying out new recipes.
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!
Ingredients:

Lemon-Sugar Topping:
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.

Muffins:
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
Directions:
1. FOR THE TOPPING: Stir the sugar and lemon zest together in a
small bowl until combined, set aside
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2. FOR THE MUFFINS: Bring 1 cup of the blueberries and 1 tsp of sugar to a simmer in a small saucepan over medium heat.
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Cook, mashing the berries with a spoon several times and
stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/4 cup, about 6 minutes.
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Remove from heat and let cool to room temperature, 10-15
minutes. (This is supposed to be similar to a jam)
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3. Adjust an oven rack to the upper-middle position and heat the oven to 425*. Spray a standard-size muffin pan with vegetable oil spray.
4. Whisk the flour, baking powder, and salt together in a large bowl.
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5. In a separate bowl whisk the remaining 1 1/8 cups sugar and the eggs until think and homogeneous, about 45 seconds.
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6. Slowly whisk butter and oil into the egg mixture until combined.
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7. Whisk buttermilk and vanilla into the
egg mixture until combined.
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8. Using a rubber spatula or spoon, fold the egg mixture and the remaining 1 cup blueberries into the flour mixture until just moistened. (The batter will be very lumpy with a few spots of dry flour; do not over mix)
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9. Using a 1/3 cup measure or an ice cream scoop, divide the
batter equally among the prepared muffin cups.
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10. Spoon 1 tsp of the cooked berry mixture into the center of
each mound of batter.
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11. Using a chopstick, skewer, or toothpick, gently swirl the
berry filling into the batter using a figure-eight motion and bringing batter up
from the bottom.
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12. Sprinkle the lemon sugar evenly over the muffins (this will soak in as you’re adding it).
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13. Bake until the muffin tops are golden and just firm, 17-19 minutes, rotating the pan halfway through baking. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack and cool for 5 minutes before serving.
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