Best Blueberry Muffins Cooks Illustrated Recipes

BLUEBERRY MUFFINS (COOKS ILLUSTRATED)

Steps:

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray. 2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine. 3. Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix. 4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or use one of the toppings below.

BEST BLUEBERRY MUFFINS FROM COOKS ILLUSTRATED RECIPE - (4.6/5)

Steps:

• 1. To make the topping, mix together the sugar and lemon zest in a small bowl. Set aside. 2. To make the muffins, preheat the oven to 425F (make sure the oven rack is in the upper-middle position). Spray a muffin tin with nonstick cooking spray and set aside. 3. In a small saucepan, heat 1 cup blueberries with 1 tsp sugar. Bring to a simmer and cook, mashing berries, until they have popped and the mixture has thickened (approximately 6 minutes). Transfer to a small bowl and cool to room temperature (10-15 minutes). Don't use wood if you care about stains. Honestly, the deep plum was so beautiful, I don't care if this spatula never returns to its original color! 4. In a large bowl, whisk flour, baking powder, and salt. In a separate medium-sized bowl, whisk 1 1/8 cup sugar with the eggs until thick. Slowly whisk in butter and oil until combined. Add buttermilk and vanilla, mixing until combined. 5. Fold egg mixture into dry ingredients along with remaining blueberries. Stir just until moistened (batter will still be lumpy with a few spots of dry flour. Do not overmix). 6. Divide batter equally among prepared muffin cups (batter will come to the top of each muffin cup). Spoon 1/2 tsp blueberry mixture into the center of each muffin. Using a toothpick or skewer, gently swirl the filling into the batter. Sprinkle lemon sugar evenly over the muffins. 7. Bake for 17-19 minutes, until muffin tops are golden and just firm (Rotate muffin tin from front to back halfway through baking time). Cool muffins in tin for 5 minutes before transferring to a wire rack to cool for an additional 5 minutes.