THE BEST BLUEBERRY MUFFINS

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). 

Ingredients:
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

Instructions

1. For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.
2. .....................................

for full recipes please see : www.eatcakefordinner.net

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