NOW, for those of you 3-ingredient recipe people- here is my philosophy, if a recipe only has three ingredients, it's going to taste like it. Don't get me wrong, I'm all for quick and easy meals. BUT NOT when it comes to blueberry muffins!! So don't freak out- just read through and it will be worth it, promise
We are using the MUFFIN METHOD of Baking
Making a Blueberry Jam:
1 C. Fresh Blueberries
Put in sml saucepan over med. heat, breaking up the blueberries a bit with the spoon, about 6 min.
Topping: DO NOT LEAVE THIS OUT- IT'S THE SECRET
2/3 C Sugar
1/1/2 t. Grated Lemon Zest
2 1/2 C All Purpose Flour
2 1/2 t. Baking Powder
*Sift in bowl with whisk
*Add 1 C Fresh Blueberries to coat
In separate bowl:
2 Eggs- room temp
1 1/8 cup sugar (half of 1/4)
* Mix then add:
4 T Butter, unsalted, melted, cooled
4 T Veg Oil
1 C Buttermilk(you can cheat on this but try not to- add 1T white vinegar to 1 C milk, let sit 5-10 min. )
ADD the WET ingredients to the DRY then gently fold only until flour moistened. It will be lumpy.
Scoop into lined or greased muffin tins.
Add 1 tsp of your cooled jam to the center of the batter.
Swirl the batter a LITTLE with a tiny stick.
Add sugar lemon topping
Bake 425 for about 18 min rotate halfway through.