So much more than a muffin

I NEVER pop out of bed in the morning, but this morning I sure did...in anticipation of coffee and, more realistically, a blackberry muffin! What a day! The constant drilling from my neighbors backyard (I live in an apartment and we are very close) isn't even bothering me. And the stack of dishes from last night's corn souffle and quinoa salad? Bring it on. Ahh life, it is the small things isn't it!

I adapted this recipe from Yvonne Ruperti's "Best Blueberry Muffins" in the June issue of Cooks Illustrated. I used half fresh blackberries and half frozen mixed berries because that was what I had on hand. Likewise, I substituted 3/4 cup vanilla yogurt and 1/4 cup milk for 1 cup buttermilk. The muffins are very moist and have a tender crumb. The sweetness factor is right on and there is a nice richness to the muffins, but they're light enough for breakfast. Make some and see how they surprise you...

Blackberry Muffins
yields 12 muffins

1 cup frozen berries and 1 cup fresh blackberries, or any combination of the two
1 1/8 cups plus 1 t. sugar
2 1/2 cups all-purpose flour
2 1/2 t. baking powder
1 t. salt
2 large eggs
4 T (1/2 stick) unsalted butter, melted and slightly cooled
1/4 cup vegetable oil
3/4 cup yogurt thinned with 1/4 cup milk (or buttermilk)
1 1/2 t. vanilla extract

• Preheat oven to 425 and adjust oven rack to upper middle position
• Liberally spray muffin tin with nonstick cooking spray or line with wrappers
• In small saucepan, bring 1 cup frozen berries and 1 t. sugar to simmer over medium heat. Cook, mashing berries with the back of a wooden spoon and stirring frequently, until reduced to 1/3 cup, about 8 minutes. Transfer to a small bowl and cool to room temperature.
• In a large bowl, whisk together flour, baking powder and salt.
  
• In a medium bowl, whisk remaining 1 1/8 cups sugar and eggs until they are thick and pale yellow, 50 seconds. Slowly whisk in butter and oil and, once fully incorporated, whisk in the yogurt mixture.
• Using a rubber spatula, fold egg mixture and 1 cup fresh berries into flour mixture until JUST MOISTENED. (The batter will be lumpy with a few streaks of flour.)
• Use and ice cream scoop or large spoon to equally divide batter into prepared muffin cups. Using a melon baller or a teaspoon spoon the cooked 'jam' into the middle of the batter trying to get (somewhat) beneath the surface. Use a chopstick to swirl the jam. If you like, sprinkle a bit of sugar on top of prepared muffins.
• Bake 17-19 minutes, until just golden and slightly firm. Rotate half way through baking time. Cool muffins in tins for 5 minutes and then transfer to wire rack.
• Enjoy!