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BLUEBERRY MUFFINS Blueberry Honey Sugar

Posted on: September 4th, 2018 by Kathy Cassabon No Comments

Description

Blueberry Muffins Blueberry Honey Sugar
Makes 12-14 Muffins

Topping:
1/4 c. Blueberry Honey Sugar
1 1/2 tsp. grated lemon zest

Muffins:
2 c. fresh blueberries, picked over
1 1/8 c. + 1 tsp. Blueberry Honey Sugar
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
2 large eggs
4 Tbl. unsalted butter, melted & cooled slightly
1/4 c. vegetable oil
1 c. buttermilk
1 1/2 tsp. vanilla

1. For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.
2. For the muffins: Preheat oven to 425 degrees.  Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray).
3. Bring 1 cup of the blueberries and 1 tsp. of the Blueberry Honey Sugar to a simmer in a small saucepan over medium heat.  Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes.  Transfer to a small bowl and cool to room temperature, 10-15 minutes.
4. Whisk the flour, baking powder and salt together in a large bowl.
5. Whisk the remaining 1 1/8 cups Blueberry Honey Sugar and eggs together in a medium bowl until thick.  Slowly whisk butter and oil until combined then add to egg mixture.
6. Whisk in the buttermilk and vanilla until combined.
7. Using a rubber spatula, 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 overmix.
8. Fill muffin cups 1/2 full with batter and top with a teaspoon or so of the cooked berry mixture.  Use a toothpick and swirl together.  Divide the remaining batter between muffin cups.  The batter should completely fill the cups and mound slightly.  Divide the remaining cooked berry mixture between muffin cups.  Use a toothpick and gently swirl the berry filling into the batter using a figure-eight motion.
9. Sprinkle the lemon sugar evenly over the muffins.
10. Bake until the muffin tops are golden and just firm, 17-18 minutes, rotating the muffin tin halfway through.  Cool the muffins in the muffin tin for 5 minutes, then remove to a wire rack and cool 5 more minutes before serving.

 

 
 

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