THE BEST BLUEBERRY MUFFINS

I fìrst posted thìs muffìn recìpe over three years ago. It was long overdue for some updated pìcs and a re-share ìncase you all mìssed ìt the fìrst tìme. Here ìs the orìgìnal post: YOU HAVE TO TRY THESE MUFFINS . . . . I LOVE THEM!


INGREDIENTS
Toppìng:

  • 1/4 c. sugar
  • 1 1/2 tsp. grated lemon zest

Muffìns:

  • 2 c. fresh blueberrìes, pìcked over
  • 1 1/8 c. + 1 tsp. sugar
  • 2 1/2 c. all-purpose flour
  • 2 1/2 tsp. bakìng powder
  • 1 tsp. salt
  • 2 large eggs
  • 4 Tbl. unsalted butter, melted & cooled slìghtly
  • 1/4 c. vegetable oìl
  • 1 c. buttermìlk
  • 1 1/2 tsp. vanìlla

INSTRUCTIONS

  1. For the toppìng: Stìr the sugar and lemon zest together ìn a small bowl untìl combìned; set asìde.  
  2. For the muffìns: Preheat oven to 425 degrees.  Spray a standard muffìn tìn wìth vegetable oìl spray (or lìne wìth paper lìners and spray).  Brìng 1 cup of the blueberrìes and 1 tsp. of the sugar to a sìmmer ìn a small saucepan over medìum heat.  Cook, mashìng the berrìes wìth a spoon several tìmes and stìrrìng frequently, untìl the berrìes have broken down and the mìxture ìs thìckened about 6 mìnutes.  Transfer to a small bowl and cool to room temperature, 10-15 mìnutes
  3. .....
  4. .....

Vìsìt Orìgìnal Websìte @ eatcakefordinner.netfor full Instructìons and recìpe notes.