America's Test Kitchen Blueberry Muffins Recipe

Looking for an easy America's test kitchen blueberry muffins recipe? Learn how to make America's test kitchen blueberry muffins using healthy ingredients.


Submitted by ncr

Makes 12 servings



America's test kitchen blueberry muffins

Recipe Ingredients for America's test kitchen blueberry muffins

2 cups fresh blueberries
1 1/8 cups sugar, plus one teaspoon
2 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled slightly
1/4 cup olive oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract

Recipe Directions for America's test kitchen blueberry muffins

  1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to cup, about 6-8 minutes. Transfer to bowl and cool to room temperature, 10-15 minutes.

  2. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds (remember, 80 strokes). Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. The batter will be very lumpy with spots of dry flour; do not overmix!

  3. Use an ice cream scoop or large spoon to divide batter equally among muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound, pushing it below the surface. Using chopstick or skewer, gently swirl berry filling into batter using figure eight motion. Sprinkle lemon sugar evenly over muffins.

  4. Bake until muffin tops are golden and just firm, about 17-19 minutes, rotating muffin tin (front to back) halfway through cooking time. Cool muffins in tin for about 5 minutes, then transfer to a wire rack and cool 5 more minutes before

Categories

Breakfast

Nutrition Facts
Serving Size 108.6g
Amount Per Serving
Calories
277
Calories from Fat
87
% Daily Value*
Total Fat
9.7g
15%
Saturated Fat
3.5g
18%
Trans Fat
0.0g
Cholesterol
46mg
15%
Sodium
256mg
11%
Potassium
154mg
4%
Total Carbohydrates
43.5g
15%
Dietary Fiber
1.3g
5%
Sugars
22.3g
Protein
4.6g
Vitamin A 4% Vitamin C 4%
Calcium 6% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
    Bad points
  • High in sugar
  • Contains alcohol
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