I've made these (when they first came out in the magazine), and they're really really good. Not too cakey, not too crumbly; excellent blueberry flavor. This is my go-to blueberry muffin recipe now. Oh, and if you have good, real, in-season, local blueberries, you can skip the cooked blueberry "jam" part and they're still really good.
Grew up on these. I had the privilege of being raised in Northern Ontario, where the blueberries are plentiful (and free) every summer. A good blueberry muffin these days transports me back deliciously to that wonderful time in my live.
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.