Monday, May 5, 2014

BONKERS FOR BLUEBERRY MUFFINS

I have been trying my best to eat something in the morning for breakfast, but I am NOT a morning person...as you can see below, my Mom thought it was appropriate to buy me these jammies "Crabby in the Morning".
So making breakfast in the morning is pretty much the hardest task of the day for me. I need something already made and easy to eat. What's pre-made, easy to eat and totally delicious? Blueberry Muffins of course!!! I searched long and hard to find the best recipe for Blueberry Muffins and I came across Jenn's recipe at www.eatcakefordinner.net. These muffins are packed with fresh Blueberries and they are HUGE! I made them last night and decided I should wait until the morning to try them. 3:30am...that's the morning, right? I had them on my mind all night that I just couldn't take it anymore and snuck into the kitchen for an early morning taste. DELICIOUS!!! I am pretty sure I will be having one for dessert tonight as well. So hopefully you will feel the same. One quick piece of advice before starting this recipe...DO NOT WEAR LIGHT COLORED CLOTHING or anything that you don't want to stain. When cooking the Blueberries, they sometimes "pop" and you don't want that blue-purple stain on your clothes, or maybe you do...who am I to judge? Alright, enough talk...here's the recipe! To print, click HERE.

Topping:
1/4 cup Sugar
1 1/2 tsp. Grated Lemon Zest
Muffins:
2 cups Fresh Blueberries
1 1/8 cup + 1 tsp. Sugar
2 1/2 cup All-Purpose Flour
2 1/2 tsp. Baking Powder
1 tsp. Salt
2 Large Eggs
4 Tbl. Unsalted Butter, melted & cooled a bit
1/4 cup Vegetable Oil
1 Cup Buttermilk
1 1/2 tsp. Vanilla
Directions:
1) For the topping: Stir the sugar and lemon zest together in a small bowl until mixed well then set aside.
2) For the muffins: Preheat oven to 425°F. Spray a 12 cup muffin tin with non-stick cooking spray.
3) Add 1 cup of the blueberries and 1 tsp. of the sugar to a small saucepan and cook over medium heat. Stir frequently and once they start to darken in color, you will be able to carefully mash the blueberries. Keep cooking and stirring until the sauce is thickened. Then transfer to a small bowl and cool at room temperature while you prepare the rest of the ingredients.
4) In a large bowl, whisk the flour, baking powder and salt together. Set aside.
5) In a medium bowl, whisk the remaining  1 1/8 cups sugar and the 2 eggs together until thick and smooth. Next, whisk in the butter and oil. Finally, whisk in the buttermilk and vanilla until all ingredients are combined and smooth.
6) Using a rubber spatula, pour and fold the contents of the medium bowl into the large bowl with the flour mixture. Stir until the mixture is combined, but still a bit lumpy. Now add the remaining cup of fresh blueberries (NOT THE COOKED BERRIES). Stir well, but remember the mixture will still be a bit lumpy, you don't need to over stir this mixture.
7) Fill the muffin cups half way with the batter. Then top with a teaspoon of the cooked berry mixture. Take a toothpick and swirl together. Repeat that process once more. The muffin cups should be filled all the way to the top. Finally, top the muffins with the lemon sugar.
8) Bake for 9 minutes then rotate the muffin pan in the oven. Bake for another 9 minutes or until the muffin tops are firm. Remove from oven and use a toothpick to check and see if they are cooked all the way through. Place the toothpick down the middle of each muffin. If you remove it and the toothpick is clean, then they're cooked! If not, put back in the oven for a few minutes.  **These muffins will puff up and overflow a bit out of the cups. Don't worry, they'll still pop out of the tin just fine, once cooled**
9) Cool the muffins in the muffin pan for 5-10 minutes. Then remove them and place on a wire rack to cool for an additional 5-10 minutes before serving. Enjoy!
Nutrition Facts
Servings 12.0
Amount Per Serving
Calories 285
% Daily Value *
Total Fat 10 g15 %
Saturated Fat 3 g15 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 42 g14 %
Sodium 321 mg13 %
Potassium 88 mg3 %
Total Carbohydrate 45 g15 %
Dietary Fiber 1 g5 %
Sugars 24 g
Protein 4 g9 %
Vitamin A0 %
Vitamin C7 %
Calcium1 %
Iron44 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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