THE BEST BLUEBERRY MUFFINS

I first posted this muffin recipe over three years ago.  It was long overdue for some updated pics and a re-share incase you all missed it the first time. Here is the original post:  YOU HAVE TO TRY THESE MUFFINS . . . . I LOVE THEM!
 I was watching an episode of America's Test Kitchen the other day and they were making these blueberry muffins.  Great, just another blueberry muffin I thought.  I was just about to turn the channel, when I heard it  . . . music to my ears. . . . they were using fresh blueberries and turning them into smooth jam.  If you know me, then you probably know that I have a big problem with fruit.  I LOVE the flavor, but it's the texture that I struggle with.  I can eat fresh pineapple, fresh strawberries, fresh apples, sometimes grapes and a few other fresh fruits.  Other than that, whether fresh or cooked, I can't stand to bite into it.  It sends shivers down my spine just thinking about it. I love blueberry muffins, but I always pick out the chunky berries.  Now, I can eat a muffin, which I love and have all that delicious blueberry flavor without chunky berries.  (The recipe actually adds fresh blueberries in addition to the jam, but I left them out). THE BEST BLUEBERRY MUFFINS adapted from: America's Test Kitchen (Printable Recipe) or (Printable with Picture) Topping: 1/4 c. sugar 1 1/2 tsp. grated lemon zest Muffins: 2 c. fresh blueberries, picked over 1 1/8 c. + 1 tsp. sugar 2 1/2 c. all-purpose flour 2 1/2 tsp. baking powder 1 tsp. salt 2 large eggs 4 Tbl. unsalted butter, melted & cooled slightly 1/4 c. vegetable oil 1 c. buttermilk 1 1/2 tsp. vanilla 1.  For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.  2.  For the muffins: Preheat oven to 425 degrees.  Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray).  Bring 1 cup of the blueberries and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat.  Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes.  Transfer to a small bowl and cool to room temperature, 10-15 minutes. Read more please visit : www.eatcakefordinner.net

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