To celebrate the start of September, and the (soon to come) end of summer, I baked a batch of Cook’s Illustrated’s blueberry muffins.  The recipe developed by Yvonne Ruperti makes large, bakery style muffins that are moist, tender and full of blueberry flavor.  Honestly, every time I make them, I end up thinking, “Wow, I really made that?”

These muffins take a little more effort to make than your average muffin, but they’re worth it.  The secret is, essentially, to make a batch of blueberry jam to swirl into the batter before baking.

If you want to make someone feel special, cheer up your co-workers, or just have a hankering for a darn tasty pastry, I suggest you give this recipe a try.  I don’t think you’ll be disappointed.

I’ve asked for permission to reprint the recipe.  Until and unless I get the okay, you can find the recipe here.