Now this is a blueberry muffin! I am not much of a muffin person, but when I make them, I like to put lots of fruit in them.
Start out by putting 1 cup of blueberries in a pot and add 1 tsp. of sugar.
Cook these over medium heat until they start to break down and mash them to a puree. Set them aside to cool.
In a bowl, measure out 1 1/8 cup of sugar. Break in 2 large eggs and whisk until thoroughly blended. I doubled this recipe which is why you are seeing 4 eggs!
This is the blueberry puree.
In a separate bowl, add 2 1/2 cups of flour, 1 1/2 tsp. of baking powder and 1 tsp. of salt. Whisk it together.
Add 1 1/2 tsp. of vanilla to the egg mixture.
Melt 4 tablespoons of butter.
Add 1/4 of a cup of vegetable oil to the butter. Pour this into the egg mixture.
Add 1 cup of buttermilk to the egg mixture.
Line your muffin tins with paper liners.
Stir together your egg mixture.
Add 1 cup of fresh blueberries.
Stir the liquid into the flour mixture. Stir gently and fold. There will be patches of flour and the batter will be lumpy. This is a good thing.
Scoop heaping mounds of batter into each cup filling them to mound a bit over the top.
Place 1 teaspoon of the pureed blueberry sauce in the center of each cup. Use a toothpick to swirl the puree through the batter.
Place in a 425 degree oven and bake for 18-20 minutes. They will begin to brown around the edges.
While they are baking, mix some confectioners sugar in a bowl with the zest of one lime. Add the juice of 2-3 limes and mix until you have a glaze consistency.
Look at these babies right out of the oven!
While they are warm, drizzle glaze over the tops.
Let them cool for a while, then remove them from the pans.
There is some serious blueberry action going on in these.
I am cooking all weekend, surprise, surprise! What are you doing for Canada Day and The 4th of July?