From: Shawna Wilde- 4th Ward, Stake R.S. Secretary
(from America's Test Kitchen)
Sugar top: 1 1/2 tsp. lemon zest + 1/3 cup sugar, stirred together to combine
Jam center: Cook 1 cup fresh blueberries with 1 tsp. sugar, breaking down some of the berries. Cook until reduced to 1/4 cup. Cool to room temperature.
Batter:
2 eggs
1 1/8 cups sugar
4 Tbsp. melted butter
1/4 cup vegetable oil
1 1/2 tsp. vanilla
1 cup buttermilk
Dry ingredients:
2 1/2 cups flour
2 1/2 tsp. baking powder
1 tsp. salt
Cream eggs and sugar. Add melted butter (cooled), vegetable oil, vanilla, and buttermilk. Combine with dry ingredients, but mix only until the flour is just incorporated. Over-mixing will result in tough muffins. Add 1 1/2 cups fresh blueberries, and stir to incorporate. Put 1 tsp. of batter into each of 12 paper lined muffin tins. Top batter with 1 tsp. of the jam. Cover the jam with enough batter to fill the muffin cups 3/4 full. Sprinkle with a bit of the sugar topping. Bake at 400 degrees until golden brown and set. It should take about 17 minutes.
Makes 1 dozen
