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Blueberry Muffins
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| Lemon Sugar Topping: | |
| 1/3 cup | sugar |
| 1 1/2 tsp | finely grated zest from 1 lemon |
| Muffins: Non stick cooking spray | |
| 2 cups | fresh blueberries |
| 1 1/8 cups | sugar, plus 1 tsp |
| 2 1/2 cups | flour |
| 2 1/2 tsp | baking powder |
| 1 tsp | salt |
| 2 large | eggs |
| 4 tbsp | butter, melted and slightly cooled |
| 1/4 cup | vegetable oil |
| 1 cup | buttermilk |
| 1 1/2 tsp | vanilla |
For the topping: combine sugar ane lemon zest in a small bowl and stir. Set aside.
For the muffins: move oven rack to upper middle position and preheat oven to 425. Spray muffin tin with baking spray.
Add 1 cup blueberries and 1 tsp sugar to a small saucepan at medium heat. Allow to simmer and cook, mash the berries with the back of a spoon until all the berries are broken down. Stir frequently and cook until mixture is thickened and reduced to about 1/4 cup, about 6 mins. Set aside and allow to cool to room temp, about 15-20 mins.
Add flour, baking powder and salt to a large bowl and whisk.
To another bowl, add 1 1/8 cups sugar and eggs and whisk until thick, about 45 seconds. Whisk in butter and oil slowly, until combined. Then, whisk buttermilk and vanilla in, until combined.
Using a rubber spatula or a wooden spoon, fold in egg mixture and remaining cup blueberries into flour mixture until just moistened. Do not overmix - batter will be lumpy.
Add batter evenly to muffin tin. The muffin cups will be full. Take 1 tsp of the cooled blueberry jam and add to the top of each mound of batter. Using a chopstick or skewer, swirl the jam into the batter a few times.
Add the lemon sugar topping evenly over all of the muffins.
Bake the muffins until they are just about gold on top, about 17-19 mins. Halfway through baking, be sure to rotate the muffin tin. Allow muffins to cool in muffin tin for about 2-3 mins. Using a butter knife, remove the muffins and allow them to rest at an angle for another 5 mins. Place on a cooling rack.
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