Berry Yummy: Blueberry Swirl Muffins

Blueberry Muffins are literally the best. (Especially those Costco ones, like gimme… Seriously.) But when regular Blueberry Muffins aren’t just gonna cut it, I present to you: Blueberry Swirl Muffins! *applause* Why thank you. So how is a Blueberry Muffin and a Blueberry Swirl Muffin any different? you may ask. Well, basically instead of placing whole blueberries into muffin batter, you reduce the blueberries down into a sticky sauce and swirl it into the batter. Sure, it’s a little more work, but it looks super pretty and it’s super tasty! Wanna know how to make ’em? Keep on reading…

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Short story: I actually made these muffins because I was going on a trip that didn’t involve airplanes or anything complicated like that; it involved a long car ride and a hotel. Since this hotel isn’t one of those fancy ones that have yummy breakfast, and I’m not going to go to a restaurant for breakfast, I whipped up a batch of these bad boys before I left. They pack super well, don’t melt/disintegrate/make a mess, and are individually wrapped in single-serving packages, so they’re perfect food for those of you on the go!

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Seriously guys, try these muffins. Especially since blueberries are so sweet and ‘nummy right now! (As you can tell I’m scrambling for stuff to say, ’cause I should be writing something here, but my mind is completely blank…) So, yeah. Have a nice day! Have a fun summer! Have a great life! Have a Blueberry Swirl Muffin!

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Blueberry Swirl Muffins

Adapted from Cook’s Illustrated Baking Book

Yields: 12 muffins

  • 2 c. fresh blueberries / 1-2/3 c. frozen blueberries
  • 1 c. + 2 Tbsp + 1 tsp sugar
  • 2-1/2 c. whole wheat pastry flour/white whole wheat flour/all purpose flour
  • 2-1/2 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 4 Tbsp unsalted butter, melted & cooled
  • 1/4 c. vegetable oil
  • 1 c. buttermilk
  • 1-1/2 tsp vanilla extract
  1. Adjust oven rack to upper-middle position & heat oven to 425°F. Spray 12-c. muffin tin w/ vegetable oil spray. Bring blueberries & 1 tsp sugar to simmer in small saucepan over med heat. Cook, mashing berries w/ spoon several times & stirring frequently, until berries have broken down & mixture is thickened & reduced to 1/2 c., ~12 min. Transfer to small bowl & let cool to room temp, 15-20 min.
  2. Whisk flour, baking powder, & salt together in large bowl. Whisk remaining 1 c. + 2 Tbsp sugar & eggs together in med. bowl until thick & homogeneous, ~45 sec. Slowly whisk in melted butter & oil until combined. Whisk in buttermilk & vanilla until combined. Using rubber spatula, fold egg mixture into flour mixture until just moistened. (Batter will be very lumpy w/ few spots of dry flour; don’t overmix.)
  3. Put enough batter into muffin cups to cover the bottom, spoon 1 tsp of cooked berry mixture into the center, & top w/ more batter to fill the cup. Spoon 1 tsp of cooked berry mixture on top of the batter, & using toothpick, gently swirl berry filling using figure-8 motion.
  4. Bake until muffins are golden brown & toothpick inserted in center of muffin comes out w/ few crumbs attached, 17-19 min., rotating muffin tin 1/2way through baking. Let muffins cool in tin for 5 min., then transfer to wire rack & let cool for 5 min. before serving.

 

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