This recipe is for my fellow bakers living high above the sea.I feel like baking is hit or miss in my neck of the woods. We sit just above 7000 feet. While some baking recipes turn out beautifully, others are a total flop. I like to blame things on the altitude. I haven’t had great luck with muffins. Or cupcakes. I follow a loose set of rules when adjusting recipes for high altitude but even then things don’t always turn out. This particular recipe has been made, adjusted, readjusted and made again more times than I’d like to count. I started with a basic muffin recipe and then added a little of this and a little of that to make what I think is an absolutely delicious muffin.
I did all the hard work so you wouldn’t have to. I’m kind like that! If I do say so myself, the hard work paid off; these muffins are crazy good. The addition of blueberry preserves and crunchy lemon-sugar topping put on just before baking is what makes these over the top yummy.
These are not for the calorie conscious and there is nothing low-fat or light about them but then again, that wasn’t what I was going for. These are a full fat, full flavor, double berrylicious muffin. I think these are best the day they are made as they get soggy if stored in a baggie or airtight container. If you are going to make them in advance, store them LOOSELY covered with saran wrap or foil so some air can get in and out.
If the muffins weren’t indulgent enough, my favorite way to enjoy these is slathered with cold, salted butter. I love one with a cup of my afternoon tea and my boys love them as an after school snack. To my fellow high altitude bakers, let us rejoice for these are the best high altitude blueberry muffins to ever come out of my kitchen!Print
This recipe developed for my high altitude kitchen yields a perfect blueberry muffin. Light, lemony and bursting with blueberries in every bite. It took years to perfect, but I’ve done it!!
- 1/4 cup coarse white sugar
- zest of one lemon
- 1 1/2 cups fresh or frozen blueberries
- 3 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups white sugar
- 3 eggs
- 6 tablespoons butter, melted & cooled
- 6 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 1/2 cups buttermilk
- 1/2 cup blueberry preserves
- Preheat oven to 375F degrees.
- In small bowl, combine coarse white sugar and lemon zest, pinching and squeezing the lemon zest between your fingers so it releases it’s natural oils; set aside.
- In a medium bowl, combine flour, baking powder and salt; set aside.
- In a large bowl, whisk together sugar, eggs, melted butter, vegetable oil and vanilla extract. Alternate adding the flour mixture and buttermilk to the egg mixture stirring just until combined taking care not to over mix.
- Fold in the blueberries.
- Divide batter evenly among 24 standard size prepared muffin tins. (Either grease really well or use liners.)
- Using your finger, make a small indent on top of muffin batter. Fill each indent with 1/2 teaspoon of blueberry preserves.
- Sprinkle muffin tops with lemon scented sugar.
- Bake at 375 degrees for about 20 minutes.
This recipe was developed for high altitude. If you need a recipe for sea level, turn to google- there’s plenty!