- Cook time:
- Prep time:
- Serves: 6 people
- Yields: Makes 12 Muffins
Ingredients
- Lemon Sugar Topping
- 1/3 cup ((2-1/3 oz) Cane Sugar
- 1-1/2 tsp finely grated zest from 1 Lemon
- For the Muffins
- 2 cups (abt 10 oz) fresh Blueberries
- 1-1/8 cups ((8 oz))Cane Sugar plus 1 tsp
- 2-1/2 cups (12-1/2 oz) Whole Wheat Pastry Flour, see Tips
- 2-1/2 tsp Baking Powder
- 1 tsp Sea Salt
- 1 large Egg
- 2 large Egg Whites, or see Tips
- 4 tbsp unsalted Butter, melted and cooled slightly
- 1/4 cup Extra Virgin Coconut Oil, or see Tips
- 1 cup Buttermilk, or see Tips
- 1-1/2 tsp Vanilla Extract
Tips
1. Whole Wheat Pastry Flour: For this particular photo shoot, I had use about 3/4 cups unbleached organic All Purpose flour since I ran out of Pastry flour. But using all wheat flour works equally well. If you do not have it, use all purpose flour instead.
2. Eggs: Instead of Egg Whites, use additional 1 Whole Egg instead. Gist: you can use 4 Egg whites or 2 Whole Eggs. If you want to skip Eggs pls refer my Egg Substitution Chart
3. Coconut Oil: Unless you are extra sensitive to Coconut, you wouldn't even detect the coconut flavor in these muffins. But if you do not fancy it, just substitute it with regular Vegetable Oil.
4. Buttermilk: If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk. I used 1 cup raw milk and mixed 1 tbsp vinegar. Stir and set aside until it sort of looks curdled. Takes about 5 minutes.
2. Eggs: Instead of Egg Whites, use additional 1 Whole Egg instead. Gist: you can use 4 Egg whites or 2 Whole Eggs. If you want to skip Eggs pls refer my Egg Substitution Chart
3. Coconut Oil: Unless you are extra sensitive to Coconut, you wouldn't even detect the coconut flavor in these muffins. But if you do not fancy it, just substitute it with regular Vegetable Oil.
4. Buttermilk: If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk. I used 1 cup raw milk and mixed 1 tbsp vinegar. Stir and set aside until it sort of looks curdled. Takes about 5 minutes.
Method
1. FOR THE TOPPING: Mix together lemon and sugar in a small bowl, until combined. Set aside.
2. Heat oven to 425 degrees. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat.
3. Cook, stirring frequently and mashing berries with spoon/spatula several times
4. until berries breaks down and mixture is thickened and reduced to ¼ cup. Takes around 5-8 minutes. Switch the flame and cool to room temperature, 10 to 15 minutes.
5. In a large bowl, whisk flour, baking powder, and salt together.
6. Whisk remaining 1- 1/8 cups sugar and eggs together in another bowl
7. until thick and homogeneous, about 45 seconds.
8. Next, slowly whisk in (i use cultured butter) butter and oil until combined.
9. Add the buttermilk and vanilla until combined.
10. Slowly fold egg mixture
11. and then remaining cup blueberries into flour mixture until just moistened.
12. Batter will be very lumpy with few spots of dry flour. Don'tOVERMIX.
13. Spray the muffin tin with some oil. Using an ice cream scoop or large spoon to divide batter equally among prepared muffin cups where the batter should completely fill cups and mound slightly.
14. Next drop a teaspoon of cooked berry mixture into center of each mound of batter.
15. Press it down to the middle of the batter.
16. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion so that the jam is incorporated throughout the batter.
17. Sprinkle lemon sugar evenly over muffins. Since we do not prefer anything too sweet, I did not use the whole mixture - just about 2 tbsp or so.
18. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time.
19. Cool muffins in muffin tin for 5 minutes,
then transfer to wire rack and cool 5 minutes before serving.
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