Blueberry Muffins

I few posts ago I talked about the blueberry muffins my Mom made while we were at my sister's place in Oregon. Well, I finally got around to making some myself last week. With blueberries on sale, it was the perfect time to try my luck. Although mine didn't look as pretty as Mom's (I'll use the pictures of her's in this post) they tasted just as delicious. Chris is already asking when will I make more!! Thanks Mom for the recipe!!!


BLUEBERRY MUFFINS makes 12 muffins Bake at 425 for 16-18 minutes.

FILLING;
1 cups blueberries
1 tsp sugar

BATTER:
1 cup blueberries (if using fresh berries toss them in a little flour before adding to the batter to keep them from sinking)
2 eggs
1 1/8 cup sugar
4 Tbsp melted unsalted butter cooled
4 Tbsp oil
1 1/2 tsp vanilla
1 cup buttermilk
2 1/2 cups flour
2 1/2 tsp Baking Powder
1 tsp salt

TOPPING:
1/3 cup sugar
1 1/2 tsp lemon zest

To make the filling place 1 cup blueberries and 1 tsp sugar in a small saucepan and bring to a boil over medium heat and stir until thick, about six minutes. Smash some of the berries while stirring. Pour into a small dish and allow to cool while you prepare the batter.

Make the topping now by stirring the lemon zest into the sugar and mix well. Set aside.

For the batter put the flour, B.P. and salt in a bowl and stir so it is ready to add to the wet ingredients.

Put the 2 eggs and the 1 1/8 cup sugar in a bowl and whisk until well blended about 45 seconds. It should be a light fluffy yellow. Pour the oil and cooled melted butter into the egg and sugar mixture and stir well. Add the vanilla and buttermilk next, and mix well.

Next add the flour mixture. DO NOT over mix. Batter will be lumpy. Stir in the blueberries.

Spray a twelve muffin pan and divide the batter. Push a teaspoon of the filling down into each muffin and swirl slightly. Sprinkle the topping on each muffin.

Bake for a total of 18 minutes rotating half way through. Muffins are done when the top pops back when touched.