The Best Blueberry Muffins

adapted from See Brook Cook

INGREDIENTS

Jam:

1 cup fresh or frozen blueberries

1 tsp sugar

Muffins:

1 cup fresh or frozen blueberries

1 1/8 cups sugar

1 1/4 cups all-purpose flour

1 1/4 cups whole-wheat flour

2 1/2 tsp baking powder

1 tsp table salt

2 large eggs

4 tablespoons unsalted butter, melted and cooled slightly

1/4 cup vegetable oil

1 cup buttermilk

1 1/2 tsp vanilla extract

DIRECTIONS

Begin by making the jam: bring 1 cup of blueberries and 1 teaspoon of sugar to a simmer in a small saucepan over medium heat. Cook the berries, mashing with a spoon several times to break some of the berries open, stir frequently until mixture is thickened and reduced to about a ¼ cup (about 6 minutes). Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

Meanwhile, adjust your oven rack to upper-middle position and heat 425º. Spray muffin tin with nonstick cooking spray.

Whisk all purpose and whole-wheat flour, baking powder, and salt together in large bowl.

In a separate bowl, whisk 1 1/8 cups sugar and eggs together until thick and texture is smooth. Slowly whisk in butter and oil until combined. Whisk in the buttermilk and vanilla until combined.

Using a rubber spatula, fold the egg mixture and the remaining cup of blueberries into the flour mixture until just moistened-batter will be very lumpy with a few spots of dry flour; do not overmix.

Divide the batter equally among the prepared muffin cups-batter should completely fill cups and mound slightly.

Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Use a chopstick or skewer to gently swirl the berry jam into the batter using figure-eight motion.

Bake until the muffin tops are golden and just firm, about 17 to 19 minutes (about 25 minutes for large muffins) rotating muffin tin from front to back halfway through baking.

Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.