cook's illustrated's blueberry muffins

as soon as my mom mentioned going blueberry picking last week, i knew one of the first things i'd make is blueberry muffins, as they're jason's absolute favorite. sure enough, first thing the very next morning i was googling the best blueberry muffin recipe. i have been pleased with cook's illustrated's baked goods in the past, so i knew they were a good place to start. and after how relatively quickly and simply these came together and how delicious they were, they're my - and jason's - new favorite muffin.

cook's illustrated's blueberry muffins
adapted from basically baked, who adapted them from cook's illustrated
30min prep, 30 min bake & cool, makes 12

after making the jam and swirling it into the muffins, i am still torn as to whether or not all that extra work is worth it. i allocated too much jam to my muffins, so three were jam-less. while the jam is delicious, and does add an extra something to the muffins, those without the jam were just as tasty.

my muffins overflowed the top of the tin and stuck to each other. since they were breakfast for jason and i and i didn't care what they looked like, it didn't bother me. if you want them to bake up nice and golden and not touching, i suggest making 14 instead of 12.

for the jam
1 cup blueberries
1 teaspoon sugar

for the muffins
1 cup + 2 tablespoons sugar
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 cup blueberries

for topping
about 1/3 cup sugar

1. to make the jam, cook the berries and sugar in a small saucepan over medium low heat for about 6 minutes, until the berries burst and the mixture is thickened and reduced to about 1/4 cup. set aside to cool while making the muffin batter.
2. preheat your oven to 425F. line a muffin pan with paper liners or grease each muffin cup and set aside.
3. in a large bowl, whisk the flour, baking powder and salt together. 
4. in a separate bowl, whisk the sugar and eggs together until thick. whisk in the butter and oil until combined and then add the buttermilk and vanilla and mix until combined.
5. pour the wet mixture into the dry mixture and fold with a rubber spatula with the berries just until moistened. do not overmix.
6. divide batter equally among the prepared muffin cups. spoon about a teaspoon of the berry jam onto the top of each muffin and use a toothpick or skewer to swirl into the muffin.
7. top each muffin with a sprinkle of sugar.
8. bake until the tops are golden brown and a skewer comes out clean, about 19 minutes. cool in the pan about five minutes before transferring to a wire rack to cool completely.