Best Blueberry Muffins Image File: MyRecipe Images/bb_muffins.jpg
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INGREDIENTS
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LEMON-SUGAR TOPPING
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1/3 cup sugar (2 1/3 ounces)
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1-1/2 teaspoons finely grated zest from 1 lemon
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MUFFINS
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2cups fresh blueberries (about 10 ounces), picked over
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1 1/8 cups sugar (8 ounces) plus 1 teaspoon
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2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
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2 1/2 teaspoons baking powder
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1 teaspoon table salt
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2 large eggs
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4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
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1/4 cup vegetable oil
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1 cup buttermilk (substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk)
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1 1/2 teaspoons vanilla extract
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