Published May 1, 2009. From Cook's Illustrated.
We didn’t want the fruit in our blueberry muffin recipe to have the lackluster, watery taste so common in many other recipes. Cooking some of the berries in sugar and adding our cooled homemade jam to the batter along with fresh, uncooked berries gave our muffin recipe the best of both worlds: intense blueberry flavor and the liquid burst that only fresh berries can provide.
If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.
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