Yields 12 muffins
- 2 cups blueberries, divided
- 3/4 cup and 1 tablespoon sugar, divided
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the lemon sugar topping:
- 1/4 cup sugar
- Zest of 1 lemon
Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
In a medium saucepan, combine 1 cup blueberries and 1 tablespoon sugar. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Let cool 10-15 minutes.
To make the lemon sugar topping, combine the sugar and lemon zest, rubbing the zest into the sugar with your fingertips; set aside.
In a large bowl, combine the flour, remaining 3/4 cup sugar, cinnamon, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together the buttermilk, butter, vegetable oil, eggs and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Add the remaining 1 cup blueberries and gently toss to combine.
Scoop the batter evenly into the muffin tray. Top each muffin with 1 teaspoon blueberry jam, swirling into the batter using figure eight motions. Sprinkle with lemon sugar mixture.
Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.