Tempting My Palate: Blueberry Muffins

I love watching America's Test Kitchen on PBS. It intrigues the hell out of me. Dozens of chefs in the kitchen obsessively testing the same recipe to come up with the "best" of something. This is ATK's version of blueberry muffins. I didn't use a recipe for this I just jotted down notes as I watched it for a 2nd and 3rd time. The only adjustment that I made was that I used a 12 muffin pan instead of a 6 muffin pan. Overall these are pretty darn good muffins, I don't know if I have had a better "home made" one!

Ingredients

Jam:

5-8oz. fresh blueberries

1 tsp. sugar

Sugar topping:

1/3 c. sugar

1 1/2 grated lemon zest

Muffins:

2 1/2 c. flour

1 1/8 c. sugar

2 1/2 tsp. baking powder

2 eggs

4 Tbs. butter

4Tbs. vegetable oil

1 c. buttermilk

1 c. fresh blueberries

1 tsp. vanilla

1/2 tsp. salt

Directions

Preheat oven to 425.

To make the jam, combine blueberries and sugar in saucepan over medium heat and cook for 6 minutes, smashing the berries a little. It should equal about 1/4 cup reduced.

To make the sugar topping, combine 1/3 cup sugar and the grated lemon zest.

Making the muffins. Sift flour, baking powder and salt in large bowl and set aside.

Mix together the eggs, sugar, butter, oil, buttermilk and vanilla until thoroughly combined. Then add the wet ingredients into the dry and stir until blended.