The Best Blueberry Muffins from Shauna:
book: Charlie and the Chocolate Factory
1/3 cup sugar
zest from one lemon
2 cups frozen blueberries (or two cups fresh)
1 1/8 cups (8 ounces) plus 1 tsp sugar
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 T butter, melted and cooled slightly
1/4 cup oil (vegetable or canola)
1 cup buttermilk
1 1/2 teaspoons vanilla extract
For the topping, stir together sugar and lemon zest in a small bowl and set aside.
For the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray. Rinse one cup frozen berries under cold water and spread on a double layer or paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.
Whisk the flour, baking powder and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour - don't overmix. This is the key to moist and tender muffins.
Using an ice cream scoop or large spoon, fill the muffin cups until they are about 3/4 full. Spoon a teaspoon of cooked berry mixture into the center or each mound of batter. Using a skewer, gently swirl the berry filling into the better using a figure eight motion. Sprinkle lemon sugar evenly over muffins.
Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.
Recipe via Mels Kitchen Cafe
adapted from Cook's Illustrated