blueberry muffins

Do you watch Seinfeld? Remember the muffin tops episode? These muffin tops surely would have been best-sellers. Moist, sugary, fruity goodness...

Blueberry Muffins

makes one dozen 

Ingredients: 

1 cup blueberries (fresh or frozen)

1 cup + 2 T. sugar

2 1/2 cups flour 

2 1/2 t. baking powder

1 t. salt

2 eggs

4 T. butter, melted & cooled

1/4 cup oil (I used canola)

1 cup buttermilk

1 1/2 t. vanilla 

for the jam: 

1 cup blueberries (fresh or frozen)

1 t. sugar

1 t. water 

for the topping:

1/4 cup sugar

zest from 1 lemon

Directions:

Preheat your oven to 425 and prepare your muffin tin. Bring the ingredients for the jam to a simmer over medium heat in a small saucepan. Mash the berries as the mixture reduces, cooking for about 5-6 minutes. Transfer the jam to a bowl, set aside and let cool.

Whisk the flour, baking powder, soda and salt together; set aside. In another bowl, whisk the eggs and sugar together until well-mixed. Slowly add butter and oil until combined. Add buttermilk and vanilla, combine. Using a rubber spatula mix the wet & dry ingredients while folding in remaining blueberries. The batter should be lumpy, don't overmix! 

Spoon the batter evenly among muffin tins. Evenly divide the blueberry jam among the muffins, swirling it into the batter with a chopstick/skewer/spoon end. Mix the topping ingredients and divide evenly among the muffin tops. Bake for 17-19 minutes, let cool 5 minutes before moving to wire rack. 

Enjoy!