1/2 cup sugar
zest from 1 lemon
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1 tsp kosher salt
2 whole large eggs
1 cup sugar
4 tbsp butter melted
1/4 cup canola oil
1 1/8 cup buttermilk
1 1/2 tsp vanilla
10 oz (1 small bag frozen) blueberries, semi-thawed -OR- equivalent fresh
1 tsp flour
Preheat oven to 375 for dark pans, 400 for light pans. Spray muffin tins with cooking spray – the recipe makes about 15 regular sized muffins.
In a large bowl, whisk together the flour, baking powder and salt.
In a medium bowl, whisk the eggs, sugar and olive oil (or butter) for about 1 minute. Whisk in the canola, buttermilk and vanilla until mixed. Pour into the dry ingredients and stir til just combined.
In a small bowl, toss the blueberries with the flour. (This will keep the blueberries from sinking to the bottom of the muffins.) Pour into the batter, and fold gently until the blueberries are dispersed.
Using a 1/4c scoop, place batter in muffin pans. (Or fill 2/3 full using a dry measuring cup.) Top with the sugar-lemon mixture.
RATING: 4 stars
These are really good!! Let me say again that the topping makes the muffin, so don’t skip it!