I adapted this recipe from Yvonne Ruperti's "Best Blueberry Muffins" in the June issue of Cooks Illustrated. I used half fresh blackberries and half frozen mixed berries because that was what I had on hand. Likewise, I substituted 3/4 cup vanilla yogurt and 1/4 cup milk for 1 cup buttermilk. The muffins are very moist and have a tender crumb. The sweetness factor is right on and there is a nice richness to the muffins, but they're light enough for breakfast. Make some and see how they surprise you...
yields 12 muffins
1 cup frozen berries and 1 cup fresh blackberries, or any combination of the two
1 1/8 cups plus 1 t. sugar
2 1/2 cups all-purpose flour
2 1/2 t. baking powder
1 t. salt
2 large eggs
4 T (1/2 stick) unsalted butter, melted and slightly cooled
1/4 cup vegetable oil
3/4 cup yogurt thinned with 1/4 cup milk (or buttermilk)
1 1/2 t. vanilla extract
- Preheat oven to 425 and adjust oven rack to upper middle position
- Liberally spray muffin tin with nonstick cooking spray or line with wrappers
- In small saucepan, bring 1 cup frozen berries and 1 t. sugar to simmer over medium heat. Cook, mashing berries with the back of a wooden spoon and stirring frequently, until reduced to 1/3 cup, about 8 minutes. Transfer to a small bowl and cool to room temperature.
- In a large bowl, whisk together flour, baking powder and salt.
- In a medium bowl, whisk remaining 1 1/8 cups sugar and eggs until they are thick and pale yellow, 50 seconds. Slowly whisk in butter and oil and, once fully incorporated, whisk in the yogurt mixture.
- Using a rubber spatula, fold egg mixture and 1 cup fresh berries into flour mixture until JUST MOISTENED. (The batter will be lumpy with a few streaks of flour.)
- Use and ice cream scoop or large spoon to equally divide batter into prepared muffin cups. Using a melon baller or a teaspoon spoon the cooked 'jam' into the middle of the batter trying to get (somewhat) beneath the surface. Use a chopstick to swirl the jam. If you like, sprinkle a bit of sugar on top of prepared muffins.
- Bake 17-19 minutes, until just golden and slightly firm. Rotate half way through baking time. Cool muffins in tins for 5 minutes and then transfer to wire rack.