How to prepare
2 cups Blueberries, fresh
1-1/8 cups + 1 tsp. Sugar
1 tsp Lemon Juice
2 oz. Ginger Root, peeled, sliced across 1/8” thick
2 Tbs. Lemon Zest only with micro planer (3 small)
2-1/2 cups All-Purpose Flour
2-1/2 tsp. Baking Powder
|1 tsp. granulated Salt
2 Large Eggs, room temperature
4 Tablespoons Butter, Unsalted, melted but not hot
1/4 cup Vegetable Oil
1 cup Buttermilk
1-½ tsp. Vanilla Extract
*As Needed Sugar-in-the-Raw or regular sugar
- Adjust oven rack to upper-middle position and heat oven to 425˚ F (220˚ C) or convection oven to 400˚ F (200˚ C).
- Spray a 12-cup (2-3/4” diameter) muffin tin with Baker’s Joy or vegetable oil spray.
- Bring 1 cup Blueberries, 1 tsp. Sugar, Lemon Juice and Pinch Salt to simmer in a small saucepan over medium heat.
- Cook, mashing berries with a spoon and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6-10 minutes.
- Transfer to a small bowl and let cool to room temperature.
- Chop sliced ginger with a sharp knife into 1/8” dice.
- Combine with ¼ cup sugar in small Teflon pan and cook over medium-low heat, stirring with a wooden spoon or heat resistant spatula, until the liquid has evaporated, about 4 minutes.
- Cool to room temperature.
- Zest the lemon with a micro-planer and place in a small bowl with 2 Tbs. of sugar and combine gently. Set aside.
- Whisk flour, baking powder and salt together in a large bowl. Whisk remaining ¾ cup Sugar and Eggs together in separate medium bowl until thick and homogeneous, about 1 minute.
- Slowly whisk in the melted Butter and Oil until combined. Whisk in Buttermilk and Vanilla until combined.
- Whisk in the cooled ginger mix and lemon zest.
- Using a rubber spatula, fold Egg mixture and remaining blueberries into the flour mixture until just moistened. (Batter will be lumpy with a few spots of dry flour; do not overmix.)
- Using a spoon or small ice cream scoop, place about 1-1/2 oz. of the batter to half-fill prepared muffin cups.
- Spoon 3/4 tsp of the cooled blueberry mixture into the very center of each muffin cup on top of the batter, without it going to the edge of the cup.
- Fill the cups to the rims with the remaining batter covering the blueberry mix.
- Sprinkle sugar-in-raw or sugar over the tops of the muffins.
- Bake until muffins are golden brown, and a toothpick inserted into center of muffins comes out with a few crumbs attached, about 13-15, rotating muffin tins halfway through baking. Let muffins cool for 5 minutes in tins, and than transfer to a rack to cool a minimum of 5 minutes before serving.