Ingredients
Lemon Sugar Topping
- ⅓ cup granulated sugar
- finely grated zest from 1 lemon
Blueberry Muffins
- 2 cups blueberries about 10 ounces
- 1 cup + 1 teaspoon granulated sugar
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 2 eggs room temperature
- 4 tablespoons unsalted butter melted and cooled slightly
- ¼ cup canola oil
- 1 cup buttermilk room temperature
- finely grated zest of 1 lemon optional; use it if you like lemon
- 1 ½ teaspoons vanilla extract
Instructions
Lemon Sugar Topping
- Mix the sugar and zest together until the sugar is moistened.
Blueberry Muffins
Bring 1 cup berries and 1 teaspoon sugar to simmer in small saucepan. Cook, mashing and stirring berries frequently, until berries have broken down, mixture is thickened and reduced to ¼ cup, about 6 minutes. Cool to room temperature, 10 to 15 minutes.
- Whisk dry ingredients in large bowl. Whisk 1 cup sugar and eggs in medium bowl until thick and homogeneous. Slowly whisk in the fat until combined. Whisk in buttermilk, lemon zest (if using) and vanilla until combined. Fold wet mixture and remaining berries into flour mixture until just moistened (lumpy is fine). If the batter seems loose, let it mellow for 5 minutes (and start on those dishes, sigh), and it will thicken up.
- Divide among 12 greased muffin cups (batter should completely fill cups). Spoon 1 teaspoon cooked berries into center of each mound; gently swirl into batter using a toothpick and a figure-eight motion. Sprinkle lemon sugar over muffins.
- Bake at 425F until tops are golden and just firm, 17 to 19 minutes. Cool in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
