KOAM TV 7 Joplin and PittsburgCook's Berry Junction Blueberry Muffins

Cook's Berry Junction Blueberry Muffins

Lemon-Sugar Topping:

• ½ cup sugar
• 1 ½ tsp lemon zest

Stir together & set aside.

Compote Filling:

• 1 cup fresh blueberries
• 1 tsp sugar

Bring blueberries & sugar to simmer in small saucepan over medium heat. Cook & mash for 6 minutes or until berries are broken down & reduced to ¼ cup.

Muffins:

Whisk together in large bowl:

• 2 ½ cups all purpose flour
• 2 ½ tsp baking powder
• 1 tsp salt

In a separate bowl whisk until well mixed:

• 1 1/8 cups sugar
• 2 eggs

Then slowly add:

• 4 T unsalted butter, melted & cooled slightly
• ¼ c vegetable oil
• 1 c buttermilk
• 1 ½ tsp vanilla extract
• 1 cup fresh blueberries

Using rubber spatula, fold egg mixture & blueberries into flour mixture just until moistened. Batter will be lumpy w/a few spots of dry flour, do NOT over mix.

Spray muffin cups with baking spray. Divide batter equally in 12 muffin cups—this should completely fill cups & mound slightly. Spoon teaspoon of blueberry compote into center of each mound of batter. Gently swirl w/chopstick or skewer using figure 8 motion. Sprinkle lemon sugar evenly over muffins.

Bake at 425 on upper middle rack for 17-19 minutes or until topes are golden & just firm, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to cooling rack.

Makes 12 muffins