Best Blueberry Muffins with Almond Crunch Topping

Name: Best Blueberry Muffins with Almond Crunch Topping
Yield: Makes 12 muffins
Ingredients: 1/3 cup, finely ground almonds; 4 teaspoons, turbinado sugar; 2 cups, fresh blueberries (about 10 ounces), picked over; 1 1/8 cups, sugar (8 ounces) plus 1 teaspoon; 2 1/2 cups, unbleached all-purpose flour (12 1/2 ounces); 2 1/2 teaspoons, baking powder; 1 teaspoon, table salt; 1/3 cup, finely ground almonds; 2 large, eggs; 4 tablespoons, unsalted butter, melted and cooled slightly (1/2 stick); 1/4 cup, vegetable oil; 1 cup, buttermilk (see note); 1 1/2 teaspoons, vanilla extract; 1 teaspoon, almond extract

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Appears in Cook's Illustrated May/June 2009, America's Test Kitchen TV

Desserts or Baked Goods

Fruit

Breakfast & Brunch

Quick Breads

The best guarantee of a great blueberry muffin is to start with great blueberries. We wanted a recipe that would work even with the watery supermarket kind.

SERVESMakes 12 muffins

TIME1½ hours

WHY THIS RECIPE WORKS

We didn’t want the fruit in our blueberry muffin recipe to have the lackluster, watery taste so common in many other recipes. Cooking some of the berries in sugar and adding our cooled homemade jam to the batter along with fresh, uncooked b...

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