From America's Test Kitchen Season 10: Best Weekend Breakfast
Blueberry muffins should be packed with blueberry flavor and boast a moist crumb. But too often, the blueberry flavor is fleeting, thanks to the fact that the berries in the produce aisle have suffered from long-distance shipping. We wanted blueberry muffins that would taste great with blueberries of any origin, even the watery supermarket kind.
To intensify the blueberry in our muffins, we tried combining blueberry jam with fresh supermarket blueberries. The muffins baked up with a pretty blue filling, but tasters thought the jam made them too sweet. To solve this, we made our own fresh, low-sugar berry jam by simmering fresh blueberries on the stovetop with a bit of sugar. Adding our cooled homemade jam to the batter along with fresh, uncooked berries gave us the best of both worlds: intense blueberry flavor and the liquid burst that only fresh berries could provide.
As for the muffin base, we found that the quick-bread method—whisking together eggs and sugar before adding milk and melted butter, and then gently folding in the dry ingredients—produced a hearty, substantial crumb that could support a generous amount of fruit. We found that an equal amount of butter and oil gave us just the right combination of buttery flavor and moist, tender texture. To make the muffins even richer, we swapped the whole milk for buttermilk. Finally, for a nice crunch, we sprinkled lemon-scented sugar on top of the batter just before baking.
Makes 12 muffins
If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.