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Blueberries 3 ways: fresh, mashed and homemade jam swirl. Recipe adapted from cooks illustrated.
2 1/4 cups fresh blueberries, divided
1 cup sugar
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2 eggs
4 tbs melted unsalted butter
4 tbs vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1. In a saucepan, bring 1 cup of the blueberries and 1 tsp of sugar to a simmer. Cook, mashing the berries several times, until the berries have broken down and reduced to a thick jammy mixture, about 10 min. Let cool
2. Sift flour baking powder and salt together in a large bowl.
3. In a separate bowl, whisk together eggs, melted butter, oil, buttermilk and vanilla.
4. Mash 1/4 cup of the blueberries slightly until they release their juices
5. Add wet to dry ingredients and fold together until just combined, mixture may be slightly lumpy. Fold in fresh and mashed blueberries
6. Divide amongst lined muffin pans. Drizzle about 1 tsp blueberry jam to the batter in the muffin pan and swirl with a toothpick.
7. Bake at 180C for 20 min until toothpick inserted into the centre comes out clean
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