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Blueberry-Brown Sugar Muffins

Source of Recipe

From "Cook With Me" by Alex Guarnaschelli


Recipe Introduction

"This is a perfect morning muffin recipe because everything is made with a whisk in a bowl—no power tools required. Cream cheese gives these muffins a luxurious texture, and the olive oil and brown sugar give them great flavor. The jam surprise in the center adds extra moisture and an even deeper fruit flavor, while the fresh blueberries add water to the muffin equation—and the combination of jam and berries is sublime. I have eaten three or four of these by myself before anyone else got to them, pretending that the batter only made eight muffins instead of a dozen. Now my secret is out! These are also great fork-split and toasted in a hot skillet or by carefully running them under the broiler."

List of Ingredients

â—¦ Nonstick cooking spray
â—¦ ½ cup cream cheese, at room temperature
â—¦ ¾ cup extra-virgin olive oil
â—¦ 2 tablespoons whole milk
â—¦ ½ cup packed dark brown sugar
â—¦ ¼ cup granulated sugar, plus ¼ cup extra for sprinkling
â—¦ 2 teaspoons kosher salt
â—¦ 4 tablespoons (½ stick) unsalted butter, melted
â—¦ 1 tablespoon vanilla extract
â—¦ 1 large egg
â—¦ 1 cup whole-wheat flour
â—¦ 2 tablespoons all-purpose flour
â—¦ 1 teaspoon baking powder
â—¦ 1 teaspoon baking soda
â—¦ 2 cups fresh blueberries
â—¦ 1 cup blueberry jam
â—¦ Grated zest of 1 large lemon


Recipe

Preheat the oven to 350° F. Position a rack in the center of the oven. Spray a 12-cup muffin tin with cooking spray and then add a muffin liner to each cup. Coat the liners with cooking spray as well.

In large bowl, whisk together the cream cheese, olive oil, and milk until smooth. Whisk in the brown sugar, the ¼ cup granulated sugar, the salt, butter, vanilla, and egg. Use a wooden spoon to gently stir in both flours, the baking powder, and the baking soda. Carefully stir in the blueberries. Do not overmix (or you risk your muffins turning blue!).

Fill each prepared muffin cup halfway with the batter, put a spoonful of jam in the center of the batter, and top with another layer of batter to cover, filling each muffin cup a little over three-fourths full.

Place the muffin tin in the oven on the center rack and bake until the muffins are golden brown on top and a knife inserted into the center of one emerges clean, 20 to 25 minutes.

Sprinkle the tops with the extra ¼ cup granulated sugar and sprinkle the lemon zest over the sugar. Remove the muffins from the tin and let them cool for a few minutes before eating. You can smell the zest as they cool, and get a hint of the blueberry as well. Store the muffins covered loosely in plastic. If storing overnight, refrigerate.

Makes 10 to 12 muffins