After baking the buttermilk chocolate cookies, I had lots of leftover buttermilk. My friend Sarah saw my post and, coincidentally, had leftover buttermilk too from making these blueberry muffins. She thought the cookie recipe would be perfect for using up some of her leftover buttermilk... which of course inspired me to use up some of MY leftover buttermilk to make the muffins.
Accidental recipe exchange..... Serendipity is a beautiful thing. ( By the way, her cookies were beautiful.)
The secret sauce in these muffins is the swirl of blueberry jam that you make yourself. It adds a concentrated blueberry flavor. My only casualty resulting from this process was that I managed to dye my muddling tool purple. I can live with that.
The muffins are topped with a lemon sugar that melts a bit on top, adding a nice crunch. I used sanding sugar (it's more coarse and adds a sparkle) but regular sugar is fine.
Thank you Sarah for the great idea!
Blueberry Muffins with Blueberry Jam & Lemon Sugar Topping
Makes 12 muffins. Recipe adapted from the May/June, 2009 issue of Cook's Illustrated magazine.
Lemon Sugar Topping
1/3 C sanding sugar (if not available, use granulated sugar)
zest from one lemon
2 C fresh blueberries
8 ounces (1 1/8 C) (for the muffins) plus 1 tsp (for the jam) sugar, divided
12 1/2 ounces(2 1/2 C) unbleached all purpose flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 T melted and slightly cooled unsalted butter
1/4 C vegetable oil
1 C buttermilk
1 1/2 tsp vanilla
- Stir the sanding sugar and the lemon zest together in a small bowl and set aside.
- Preheat the oven to 425 degrees F and place a rack on the upper center position.
- Spray a muffin tin with nonstick spray.
- In a small saucepan, heat 1 C of the blueberries and 1 tsp sugar, smashing the berries with the back of a spoon or muddler. Simmer for about 5 minutes, until you have 1/4 C of thick jam. Place in a heat proof bowl and set aside to cool.
- In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
- In a medium bowl, whisk the eggs and sugar together until thick and creamy looking, about a minute. Slowly pour in the butter, and then the oil, while continuing to whisk. Add the buttermilk and vanilla and whisk until combined.
- Add the egg mixture and the rest of the blueberries to the flour mixture, and fold the ingredients to combine. Do not over mix. The mixture will be lumpy. That is okay.
- Using a portion scoop, ice cream scoop, or ladle, fill the twelve cavities of the muffin tin. They will be filled completely.
- Using a small spoon, push a teaspoon of the jam into the center of each muffin. Stir the muffins with a skewer or chopstick in two or three figure eights to create a swirl of jam inside the muffins.
- Sprinkle the top of each muffin with the lemon sugar. Be sure to use it all up.
- Bake the muffins for about 17 to 19 minutes, rotating the pan about half way through. Let them cool in the tin for five minutes, and then turn them out of the pan and cool on a rack. Can be served while still warm.