Lemon-Kissed Blueberry Burst Muffins

1. Prepare Lemon-Sugar Topping

First, prepare the lemon-sugar topping by stirring together 1/3 cup of sugar and 1.5 teaspoons of grated lemon zest. Set this aside for later.

2. Preheat Oven

Preheat your oven to 425 degrees F and position the rack in the upper-middle part. Spray a 12-cup muffin tin with vegetable oil spray to ensure your muffins won't stick.

3. Cook Blueberries

Start by cooking 1 cup of blueberries with 1 teaspoon of sugar in a small saucepan over medium heat. Simmer, mash, and stir the berries for about 6 minutes until the mixture thickens and reduces to approximately 1/4 cup. This reduction intensifies the blueberry flavor. Once done, let the mixture cool for 10-15 minutes.

4. Combine Dry Ingredients

In a large bowl, whisk together 2.5 cups of all-purpose flour, 2.5 teaspoons of baking powder, and 1 teaspoon of salt. This ensures your dry ingredients are well combined.

5. Combine Wet Ingredients

In a medium bowl, whisk together the remaining sugar (3.125 cups) and 2 large eggs for about 45 seconds until the mixture is thick and homogeneous. Slowly whisk in the melted butter and vegetable oil, followed by the buttermilk and vanilla extract.

6. Combine Wet and Dry Mixtures

Now, fold the egg mixture into the flour mixture using a rubber spatula. Add the remaining 1 cup of blueberries and gently fold until the batter is just moistened and lumpy. Be careful not to overmix.

7. Fill Muffin Cups

Divide the batter evenly among the muffin cups, filling each one slightly mounded. Spoon the cooked blueberry mixture over the batter and use a chopstick or skewer to swirl it in a figure-eight motion. This creates a lovely marbled effect.

8. Sprinkle Lemon-Sugar Topping

Sprinkle the lemon-sugar topping evenly over the muffins, giving them a beautiful citrusy finish.

9. Bake Muffins

Bake the muffins in the preheated oven for 17 to 19 minutes, rotating the tin halfway through. They are done when the tops are golden brown and a toothpick inserted in the center comes out with just a few crumbs attached.

10. Cool Muffins

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool for another 5 minutes. Enjoy your freshly baked Lemon-Kissed Blueberry Burst Muffins!