IF YOU LOVE BLUEBERRIES, YOU

have to try this incredible recipe from Cooks Illustrated....

Lemon-Sugar Crusted Blueberry Muffins

Topping:
1/3 cup sugar
zest from one lemon

Muffins:
2 cups blueberries
1 1/8 cup plus 1 tsp sugar
2 1/2 cups flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 tsp butter, melted and cooled slightly
1/4 cup oil
1 cup buttermilk
1 1/2 tsp vanilla

For the topping, stir together sugar and lemon in small bowl and set aside.

Preheat oven to 375.

Rinse 1 cup blueberries and dry well with a paper towel. Set aside.

In a small pan, bring the remaining 1 cup blueberries and 1 tsp sugar to a simmer. Mash and stir frequently until the mixture is thickened, about 8 minutes. Set aside to cool.

Meanwhile, whisk flour, baking powder and salt together in a large bowl. Toss the washed berries in with the flour mixture.

In another bowl, whisk remaining 1 1/8 cup sugar and eggs together until thick. Add buttermilk, oil, butter and vanilla.

Fold egg mixture into flour mixture until just moistened. Don't over mix.

Divide batter evenly among muffin cups. Spoon a tsp of cooked berry mixture into batter using a figure 8 motion. Sprinkle lemon sugar evenly over muffins.

Bake until golden brown, about 18 minutes. Cool for 5 minutes in tin and for 5 minutes on rack before serving.

You'll be so glad you made them....