Blueberry Muffins

Blueberry Jam:
Heat 1 cup blueberries and 1 tsp. sugar (may add more sugar to taste)
Reduce to 1/4 cup
Cool to room temp.

Sugar Topping:
Mix 1/3 cup sugar with 1 1/2 tsp. lemon zest

Dry Ingredients:
Mix 2 1/2 cups flour, 2 1/2 tsp. baking powder, 1 tsp salt

Whisk 2 eggs and 1 1/8 cup sugar for 45 sec with whisk
Add 4 Tbsp melted, slightly cooled butter, 4 Tbsp vegetable or canola oil, 1 1/2 tsp vanilla, 1 cup buttermilk

Add mixture to dry ingredients and mix with whisk. Batter should be lumpy. Add 1 cup blueberries.

Scoop into muffin pan and add 1 tsp blueberry jam to center of each muffin and swirl. Add sugar topping and bake for 18 minutes at 425F rotating pan half way through.

Makes 12 muffins.