I’ve been on a huge smoothie kick lately. When I got my wisdom teeth out in June, I started drinking them again out of neccessity, and realized how much I’d been missing. Guiltily, I dusted off the brand new blender that I got as a wedding present and had never used. Since then, I’ve been making the same smoothie at least twice a week. Frozen blueberries, bananas, yogurt, milk and chia seeds. This morning, as I was scooping out my blueberries, it said in big letters on the bag, “great for baking!”
Yeah. Blueberries ARE great for baking. Plus I need to bring brunch food to a meeting tomorrow, so I opened up old faithful, Cook’s Illustrated and found this Blueberry Swirl Muffin recipe.
It’s sooooooo good. The only change I made from the original recipe was to cut back the salt. I like blueberries and salt, but not together so much!
The concentrated sweetened blueberry sauce that you swirl into each muffin really amps up the blueberry flavor. It’s so much better than your average, sickenly sweet blueberry muffin.
I was just going to make mini muffins, but I ran out of the small liners halfway through. It looks cuter to have the sizes mismatched anyway!
As good as these were, I bet they would be amazing with fresh blueberries! If you are lucky enough to have access to some that aren’t a $100 per oz right now, you would do everything the same with the recipe, except of course, thawing the remaining cup with cold water. All you would need to do is wash and dry all of them.
This recipe was adapted from Cook’s Illustrated
- 2 cups frozen blueberries
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1⅛ cup + 1 tsp of granulated sugar
- 2 large eggs
- 4 tbl unsalted butter, melted
- ¼ cup vegetable oil
- 1 cup buttermilk
- 1½ tsp vanilla extract
- Preheat oven to 425 degrees. Line muffin tins with papers. If making regularly sized muffins you should only need one 12-muffin tin. If you are making mini muffins, you will need two tins.
- In a small saucepan, over medium heat, cook 1 cup of the frozen blueberries and 1 tsp sugar. Smash with spoon and stir frequently until mixture has cooked down to about ¼ cup. It should take about 6 minutes. Set mixture aside to cool for 10 minutes.
- Rinse remaining cup of blueberries with cold water and dry with a paper towel. Set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In a medium bowl, whisk together sugar and eggs until mixture becomes smooth and glossy, about a minute. Slowly whisk in oil and butter. Once they are fully incorporated, add buttermilk and vanilla. Whisk to combine.
- Add egg mixture and remaining cup of blueberries to flour mixture and stir to combine, being very careful not to over mix.
- Divide the batter evenly between muffin tins. (12 regularly sized muffins or 48 minis. If you are making minis, you'll have to do two sets of baking.)
- Add 1 tsp of reserved blueberry sauce to the top of each unbaked muffin. Using a toothpick, swirl the blueberry sauce in a figure 8 motion. (use only ¼ tsp blueberry sauce for minis)
- Bake 15-18 minutes for regularly sized muffins, and 10-12 minutes for minis.
- Let cool for five minutes in muffin tin and then remove to a cooling rack to cool fully.