Blueberriest Muffins
INGREDIENTS:
Lemon-Sugar Topping:
1/3 cup sugar
1 1/2 teaspoons finely grated zest from 1 lemon
Muffins:
2 cups fresh blueberries, divided
1 1/8 cups plus 1 teaspoon sugar
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons ½ stick unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract
DIRECTIONS:
For the topping: In a small bowl, stir together sugar and lemon zest; set aside.
For the muffins: Preheat the oven to 425 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
In a small saucepan over medium heat, bring 1 cup blueberries and 1 teaspoon sugar to simmer. Cook, mashing berries with spoon and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
In a large bowl, whisk together the flour, baking powder, and salt.
In a medium bowl, whisk together remaining 1 1/8 cups sugar and eggs until thick, about 45 seconds …
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