Muffins:
2 c. Fresh Blueberries
1 1/8 c. and 1 t. Sugar
2 1/2 c/ Flour
2 1/2 t. Baking Powder
1t. Salt
2 Eggs
4T. Butter Melted and cooled
1/4 cup oil
1 c. Buttermilk OR 3/4 c. Whole milk OR 3/4 cup low-fat plain yogurt + 1/4 c. milk
1 1/2 t. vanilla
Topping:
1/3 c. Sugar
1 1/2 t. Lemon Zest
1. Stir topping ingredients together; set aside.
2. Preheat oven to 425*. Grease Muffin Tins. Bring 1 c. of the blueberries, and 1 t. of the sugar to a simmer in a small saucepan over medium heat. Cook, Mashing berries with a spoon several times, and stirring until the mixture has reduced to 1/4 c. and has thickened. (about 6 min) Cool. (about 10 min)
3. Whisk Flour, Baking Powder and Salt together in a large Bowl. Whisk the remaining 1 1/8 c. sugar and eggs together in separate bowl until think- 45 sec. Slowly whisk in butter and oil until combined. Whisk in the buttermilk and vanilla. using spatula, fold the remaining 1 c. blueberries and egg mixture into the flour mixture until just moistened. (The mix WILL be lumpy with spots of dry flour- DO NOT OVERMIX!)
4. Put batter into muffin pans equally. (Am ice cream scoop works perfect.) Spoon 1 t. of the cooked blueberry mixture into the center of each mound of batter. Using a skewer or chopstick, swirl it in. Sprinkle topping mixture over the muffins.
5. Bake 17-19 minutes. Rotate the muffin tins at 8 minutes through. Cool for 5 min until putting on rack. Cut in half, and put butter in the center.
Enjoy <3
*Remember to comment any personal tips and opinions! :D
