Added by jenfuchigami | Sat 09 Mar 2013 @ 13:17
Make these for someone you love *Berry* much!
The buttermilk makes the cake super moist and rich while the combination of a blueberry sauce swirled along with whole blueberries is a double dose of berry delight. And the lemon sugar crumb takes it over the top.
Oh and I didn’t replace the word very with berry just to be clever…I did it because I sometimes pronounce very like the word berry...like when I say *I am berry cold*. I spoke broken English in Hawaii when I was little (aka Pidgin-English), so I think this is carried over from then. Hehe ☺
Sugar Crumb Topping:
3 tablespoons white sugar
3 tablespoons brown sugar
5 tablespoons all-purpose flour
5 tablespoons melted butter
Zest from 1 lemon
260 grams (2 cups) fresh blueberries
225 grams (1 1/8 cups), plus 1 teaspoon sugar
325 grams (2 1/2 cups) all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons unsalted butter (melted and cooled slightly)
60 ml (¼ cup) vegetable oil
240 ml (1 cup) buttermilk
1 ½ teaspoons vanilla extract
1. Preheat Oven
Adjust oven rack to middle position and pre-heat oven to 190°C (375°F)
2. Prep Muffin Tins
Use cupcake liners –OR- lightly grease tray with butter, vegetable oil or nonstick cooking spray if you have it.
3. Make Topping
Combine ingredients for topping until clumps of the mix are about the size of peas and set aside.
4. Cook ½ of the Berries (you’ll use the other cup of berries whole later)
Bring 1 cup blueberries, water, and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing the berries with a fork or back of a wooden spoon and stirring frequently, until berries have broken down and mixture is thickened and reduced by about half. This will take about 6 minutes. Transfer to small bowl and cool for about 10-15 minutes.
5. Mix Batter
In a large bowl, whisk flour, baking powder, and salt together and toss in remaining cup of blueberries until dusted with dry mixture
In separate bowl, whisk remaining 1 1/8 cups sugar and eggs together until well combined (45 seconds) and then slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla.
Using rubber spatula, fold wet mixture into dry flour mixture until just moistened. Batter will be very lumpy with few spots of dry flour - Do not over mix! (This is important so that you get light and moist muffins)
6. Assemble Muffins
Fill prepared muffin cups with batter until they are about 3/4 full. Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle the sugar topping mixture evenly over muffins.
7. Bake & Cool
Bake until muffin tops are golden and just firm or toothpick inserted near center comes out clean, 17 to 19 minutes. Let muffins cool in muffin tray for 5 minutes and then transfer to a wire rack to cool a bit more. Be sure to let the muffins cool for at least 5 minutes before eating so that you don’t burn any tongues!