Instructions

LEMON SUGAR TOPPING

1. In a small bowl, stir together sugar and lemon zest and set aside.

MUFFINS

1. Adjust an oven rack to the upper middle position and heat oven to 425 degrees. Line a 12 cup cupcake pan with cupcake liners or spray pan with baking spray and set aside.
2. In a small saucepan add 1 cup blueberries and 1 teaspoon sugar to a simmer over medium heat. Cook smashing the blueberries with a spoon until the blueberries have broken down and thickened and has reduced to about ¼ cup, about 6 minutes. Transfer to a small bowl and let cool for about 15 minutes.
3. In a large bowl whisk together the flour, baking powder, and salt together. In a medium bowl, whisk remaining 1 1/8 cups sugar and eggs together until thick and combined. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined.
4. With a rubber spatula, fold in the egg mixture and remaining 1 cup blueberries into the flour mixture until moistened. Don’t over mix. The batter should be lumpy with a few spots of dry flour remaining.
5. Using an ice cream scoop or a large spoon, divide batter evenly among the prepared cupcake pan. The batter should completely fill the cups and mound slightly. Spoon 1 teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer or toothpick, gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar topping evenly over muffins.
6. Bake for about 17 to 19 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached. Rotate the pan halfway through baking. Let muffins cool in the pan for about 5 minutes. Invert muffins onto a wire rack to cool for 5 more minutes before serving.