Best Blueberry Muffin

From America's Test Kitchen, uses a swirl of blueberry jam and a crunchy topping of sugar and lemon zest. You can use store bought jam if you want to skip the first part.

• Ready In: 28 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 2  cups blueberries, divided
• 1  teaspoon sugar
• 1⁄3 cup sugar
• 1 1⁄2 teaspoons lemon zest
• 2 1⁄2 cups flour
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 2  eggs
• 1 1⁄8 cups sugar
• 4  tablespoons butter, melted
• 4  tablespoons  vegetable oil
• 1 1⁄2 teaspoons vanilla
• 1  cup buttermilk

Directions

1. Preheat oven to 425 degrees.
2. Make jam: Place 1 cup berries and 1 teaspoons sugar in a small saucepan, cook until reduced breaking up some of the berries, about 6 minutes. Set aside and cool, should yield about 1/4 cup.
3. Mix 1/3 Celsius sugar with lemon zest, set aside.
4. Mix flour with baking powder and salt, whisk together in a large bowl.
5. In a medium bowl whisk eggs with 1 1/8 Celsius sugar til blended and light yellow.
6. Add butter, oil, vanilla and buttermilk and mix well.
7. Fold wet mixture and remaining berries to flour mixture until moistened, batter should still be very lumpy.
8. Place in greased muffin tin (I use a quick release ice cream scoop to get uniform sized muffins) and put a tsp sized dollop of jam into each muffin. Swirl with a chopstick or knife.
9. Top with sugar/lemon mixture.
10. Bake in upper middle rack at 425 til tops are set and slightly spring back, about 18 minutes, rotating half-way through cooking time.
11. Cool 5 minutes before removing from pan. Enjoy!