Blueberry Muffins

What does one do when snowed in during a blizzard? Well, if you're me you take the time to try out a new recipe. Another winner from ATK! I swear, they can do no wrong!
AMERICA'S TEST KITCHEN: BEST BLUEBERRY MUFFINS
INGREDIENTS:
Blueberry Compote:
1 cup blueberries
2 tsp. sugar
Lemon-Sugar Topping:
1/2 cup sugar
1 1/2 tsp. finely grated lemon zest
Muffin:
2-1/2 cups unbleached all-purpose flour
2-1/2 tsp. baking powder
1 tsp. sea salt
2 large eggs
1-1/8 cups (8 oz.) sugar
4 Tbsp. unsalted butter, melted and slightly cooled
4 Tbsp. vegetable oil
1-1/2 tsp. pure vanilla extract
1 cup buttermilk (I used skim milk and it tasted fine)
1 cup fresh blueberries

Make the compote: Combine berries and sugar in small saucepan over medium heat. Break berries with spoon and cook down to 1/4 cup, about 10 minutes. Let cool.



Make the topping: Mix sugar and zest together in small bowl. Set aside.

Make the Muffin: Heat oven to 425F (400F for dark or coated pans). Set baking rack to upper middle of oven. Grease muffin tins. Whisk flour, baking powder and salt together in large bowl. Set aside.

In a small bowl, whisk the eggs and sugar till light, about 45 seconds. In a medium bowl, whisk together melted butter, oil,vanilla, and buttermilk. Add egg mixture and continue to whisk till well combined. Fold wet mixture into flour mixture with a spoon or spatula. Mix lightly and leave the batter slightly lumpy. Fold in remaining blueberries.

Using an ice cream scoop, divide batter evenly among tins. Spoon about 1 tsp. of compote onto tops of standard muffins.



Swirl the jam into the muffins using a skewer or chopstick and a figure eight motion. Sprinkle each muffin with some of the lemon-sugar mixture.




Bake minis 10-13 minutes (they won’t brown). Bake standards 16-19 minutes, or till tops are set and toothpick inserted near center returns with just a few crumbs. Cool in pan 5 minutes before transferring to rack to finish cooling.