Cook's Companion B409845 Manual - Page 4
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BLUEBERRY SWIRL MUFFINS
INGREDIENTS
2 cups blueberries
1 1/8 cup sugar
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter melted and cooled
1/4 cup vegetable oil
3/4 cup plain yogurt
1/4 cup milk
1 1/2 teaspoons vanilla extract
STREUSEL TOPPING
1 1/2 tablespoons granulated sugar
1 1/2 tablespoons brown sugar
pinch of salt
1/4 cup flour
2 1/2 tablespoons warm melted butter
DIRECTIONS
1.
To make the streusel topping, combine the granulated sugar, brown sugar, salt
and flour in a small mixing bowl. Once the dry ingredients are evenly mixed,
slowly add the melted butter. Use a fork to combine until the mixture is evenly
moistened and reaches a chunky consistency. Set aside.
2.
Preheat your oven to 425 degrees.
3.
To make the blueberry swirl mix, add 1 cup blueberries and 1 teaspoon of
granulated sugar to a small saucepan.
4.
Cook the swirl mixture for about 5 minutes over medium heat, mashing the
berries with a spoon while stirring frequently. When finished, the mixture should
be thick and the berries broken down. Set aside and let cool to room
temperature.
5.
To make the muffins, whisk together the flour, baking powder and salt in a large
mixing bowl.
6.
In a separate mixing bowl, whisk the eggs and the remaining granulated sugar
until thick.
7.
Slowly whisk in the butter and oil into the egg mixture.
8.
Whisk in the yogurt, milk, and vanilla into the egg mixture.
9.
Next, slowly fold the egg mixture into the flour mixture, also adding the
remaining 1 cup of blueberries as you go. Fold until just combined – batter
should still be lumpy. Do not over-mix.
10. Fill your muffin pan with baking/muffin cups (if desired).
11. Use a large spoon to evenly fill all the muffin cups in your muffin pan with the
batter. The batter should completely fill the muffin cups (will make 12 servings,
freeze the remaining batter if desired).
12. Next, spoon about 1 teaspoon of the blueberry swirl mixture on top of each cup
of batter. Use a wood skewer to carefully swirl the berry mixture into the center
of the muffin batter.
13. Sprinkle the streusel topping on top of the muffins until covered. Remove any
extra topping from the muffin pan that falls in between the muffins so it doesn't
burn.
14. Place in the oven to bake until the topping is golden brown – about 17 minutes –
and when you insert a toothpick into the center of a muffin it comes out with a
few crumbs attached.
15. Remove from the oven and let the muffin pan cool for 5 minutes, then transfer
the muffins to a wire rack and continue to let cool.