Ingredients
- 10 oz Blueberries (about 2 cups)
- 1 tsp Sugar
- 1
1/8 cups Sugar - 2
1/2 cups Flour, All-purpose - 2
1/2 tsp Baking Powder - 1 tsp Salt
- 2 large Egg
- 4 tbsp Butter, Unsalted melted and cooled
1/4 cups Vegetable Oil- 1 cup Buttermilk
- 1
1/2 tsp Vanilla Extract
Muffins
Steps
- 1 FOR THE LEMON-SUGAR TOPPING: Stir sugar and lemon zest together in small bowl until combined and set aside.
- 2 FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees.
- 3 Spray 12-cup muffin tin with vegetable oil spray. Bring 1 cup blueberries and 1 tsp sugar to simmer in small saucepan over medium heat. Cook, mashing blueberries with spoon several time and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and let cool to room temperature, 10 to 15 minutes.
- 4 Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
- 5 Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon 1 tsp cooked blueberry mixture into center of each mound of batter. Using chopsticks or skewer, gently swirl blueberry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
- 6 Bake until muffins are golden brown and toothpick inserted in center comes out with few moist crumbs attached, 17 to 19 minutes, rotating muffin tin halfway through baking. Let muffins cool in tin for 5 minutes, then transfer to wire rack and let cool for 5 minutes before serving.