Best Blueberry Muffins

I saw this recipe on America's Test Kitchen. I made just a couple of changes. These were absolutely amazing and the best blueberry muffin I have ever had!! I served them to my family for General Conference. We enjoyed a lovely breakfast in the backyard.






Best Blueberry Muffins

Lemon-Sugar Topping

• 1/3 cup sugar (2 1/3 ounces)
• 1 1/2 teaspoons finely grated zest from 1 lemon

Muffins

• 1 cup fresh blueberries (about 10 ounces), picked over
• 1 cup sugar
• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 2 1/2 teaspoons baking powder
• 1 teaspoon table salt
• 2 large eggs
• 4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
• 1/4 cup vegetable oil
• 1 cup buttermilk (see note)
• 1 1/2 teaspoons vanilla extract
• jar of blueberry jam

Instructions

FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.

FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray.

Whisk flour, baking powder, and salt together in large bowl. Whisk sugar and eggs together in medium bowl until thick and homogeneous, about 45 se

conds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatu

la, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lu

mpy with few spots of dry flour; do not overmix.)

Spoon batter into muffin cups. Spoon teaspoon of blueberry jam into center of each mound of batter. Using chopstick or skewer, gently swirl berry

filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from

front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.