When I was still teaching, I had a wonderful family that would bring me a blueberry muffin from Dunkin' Donuts every Friday. It was such a wonderful and delicious treat. That first grader is now entering middle school and I can hardly believe it! I've been lucky enough to keep in touch with the family even though they switched schools and I moved away. (Facebook can be so great!)
The muffins from Dunkin' Donuts are gigantic and it would take me all day to finish it, usually rounding out the end of a busy Friday. When I saw these muffins on Just Baked, they instantly reminded me of the DD variety and with blueberries practically coming out of our ears, I knew these would be a great way to use up some of the berries in our refrigerator.
These do not disappoint. Moist, fluffy, and absolutely full of blueberry flavor, I immediately doubled the recipe (below is the standard recipe for 12 muffins) knowing 12 would not be enough!
Yields: 12 muffins
2 cups (10 ounces) fresh blueberries
1 ⅛ cups plus 1 teaspoon sugar, divided
2 ½ cups all-purpose flour
2 ½ tsp. baking powder
1 tsp. salt
2 large eggs
4 tbsp. unsalted butter, melted and cooled
¼ cup vegetable oil
1 cup buttermilk
1½ tsp. vanilla extract
Streusel topping: 3 tbsp. granulated sugar
3 tbsp. brown sugar, packed
Pinch of salt
½ cup plus 3 tbsp. all-purpose flour
5 tbsp. unsalted butter, melted
1. Combine granulated sugar, brown sugar, pinch of salt, and all-purpose flour in small bowl.
2. Drizzle with warm, melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea sized pieces throughout.
For the muffins:
1. Adjust the oven rack to upper-middle position and preheat to 425°F. Line a 12 cup muffin tin with paper liners; set aside.
2. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with a spoon or small potato masher several times, stirring frequently, until berries have broken down and the mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and set aside to cool to room temperature, about 10 minutes.
3. In a large bowl, whisk together the flour, baking powder, and salt. In a medium bowl, whisk remaining 1⅛ cups sugar and eggs together until thick and homogeneous, about 45 seconds. Slowly add in butter and oil until combined. Add in buttermilk and vanilla until combined.
4. Using a rubber spatula, fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened. Batter will be very lumpy with a few spots of dry flour. Do not overmix.
5. Using an ice cream scoop or a large spoon, divide the batter evenly among the prepared muffin cups (batter should completely fill cups and mound slightly). Spoon a teaspoon of the cooked berry mixture into center of each mound of batter. Using a chopstick, skewer, or a toothpick, gently swirl the berry filling into the batter using a figure eight motion. Evenly distribute streusel over batter.
6. Bake until muffins are golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 17 to 19 minutes, rotating muffin tin halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
as seen on Just Baked, originally from The Cook's Illustrated Cookbook