BEST BLUEBERRY MUFFINS Recipe

Ingredients

Lemon-Sugar Topping
1/3 1/3 1/3 cup sugar (2 1/3 ounces)
1 1/2 1 1/2 1 teaspoons finely grated zest from 1 lemon
Muffins
2 2 10 cups fresh blueberries (about 10 ounces), picked over
1 1/8 1 1/8 1 cups sugar (8 ounces) plus 1 teaspoon
2 1/2 2 1/2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
2 1/2 2 1/2 1/2 teaspoons baking powder
1 1 1 teaspoon table salt
2 2 2 large eggs
4 4 4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
1/4 1/4 1/4 cup vegetable oil
1 1 1 cup buttermilk
1 1/2 1 1/2 1/2 teaspoons vanilla extract
1 1. 1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.
2 2. to to 425 MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray.
3 3. 11/8 45 flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined.
Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
5 5. 17 to 19 to tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time.

Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.