Well friends...here is the second recipe as promised. This one is always a hit at every function I have taken it to. The sugar topping melts onto the muffins and produces a wonderful crunchy top with a hint of something special...a blueberry jam to top these off makes them perfect.
1/3 c. sugar
2 tsp. finely grated lemon zest
2 c. fresh blueberries
1 c. + 2 T. sugar, 1 tsp. sugar
2 1/2 c. all purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
4 T. butter, melted and cooled a little
1/4 c. canola oil
1 c. buttermilk
1 1/2 tsp. vanilla
Stir together sugar and lemon zest and set aside. Preheat oven to 425 degrees, spray 12 cup muffin tin with cooking spray or use paper cups. Put 1 c. of the blueberries and the 1 tsp. sugar in a saucepan and cook over medium heat until thick (5 mins) cool to room temperature. Whisk flour, baking powder and salt together in a large bowl and set aside. Whisk remaining sugar (1c. + 2T) and eggs for 1 min, whisk in butter, oil, buttermilk and vanilla. Add the remaining 1 c. of blueberries to dry ingredients and fold into the wet using a rubber spatula just until combined. Use an ice cream or a #20 scoop and portion into 12 cups, spread 1 tsp of jam over the top and then sprinkle with the sugar coating. Bake for 18 minutes, cool and ENJOY....