Ladies and Gentleman! Announcing the ultimate Blueberry muffin! So moist, delicious and full of blueberry flavor in every bite, you’ll gobble them up faster than you can say supercalifragilisticexpialidocious!
You are seriously gonna love these. When I pull these out of the oven, I have to fight my kids off with a Styrofoam sword or they’d eat them all up :0)
There are a million blueberry muffin recipes out there. Of course I’m going to share some secrets with you that will take your average blueberry muffin and really make it exceptional. You can use frozen or fresh blueberries for this recipe, and you’ll be cooking a portion of them into jam on the stove. ( I learned a valuable lesson when making this batch~ don’t buy fresh blueberries out of season. Holy cow expensive!)
I prefer fresh when the budget will allow. The quick berry jam that you’ll cook is then swirled around in the batter to ensure sweet berry flavor in every bite. Top the muffin batter off with a lemon sugar streusel and you have perfection. I love the way the tart bright flavor of lemon balances the sweetness of the cooked blueberries.
Buttermilk is used in the batter to help give a really nice bit of tartness, and again works to balance the sweet flavor of the berries. I have talked about making your own substitute buttermilk at home in previous recipes. Do not use the substitute for this recipe, or your muffins will be dry. You’ll need to use store-bought buttermilk this time.
Over-mixing this batter can be a real downer. Literally. If you mix it too much before baking, too much gluten will form from the flour and inhibit the rising in the oven during baking time. If you want your muffins light, moist and airy, be careful when mixing the berries and flour into the batter. You’ll want to see a few small streaks of white flour remaining. Don’t worry, as the muffins rise and cook in the oven the flour will be moistened and incorporate into the muffin just fine.
So here it is, the recipe for the best blueberry swirl muffins!
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