These muffins are a little fussy but soooo good!

Blueberry Muffins

2 C. (about 10 oz.) fresh blueberries + 1 tsp sugar

4 T. (1/2 stick) butter
1/4 C. vegetable oil          cream together
1  C. sugar

2 large eggs

1 C. buttermilk
1 1/2 tsp. vanilla
1 1/2 tsp. grated lemon zest (optional)


2 1/2 C. flour
2 1/2 tsp. baking powder
1 tsp salt

Directions:

Heat oven to 425.
Bring 1 C. of the blueberries and 1 tsp of the sugar to a simmer in a small saucepan over medium heat. Cook, mashing the berries with a spoon and stirring frequently until the berries have broken down and the mixture is thickened and reduced to about 1/4 C.

In another bowl, sift together flour, baking powder and salt. Set aside. In 3rd bowl or stand mixer cream oil, softened butter and sugar. Add eggs and mix well. Add buttermilk, vanilla and lemon zest alternately with flour mixture and remaining 1 C. blueberries. Do not over mix, final mixture will be lumpy.

Divide the batter equally between muffin tins. Spoon 1 tsp. of the cooked berry mixture into the center of each mound of batter. Using a chopstick or skewer to gently swirl the berry filling into the batter using a figure 8 motion. Sprinkle with crumble topping and bake @ 425 about 17 min.

Crumble Topping

1/2 cup brown sugar
1/2 cup flour
1/3 cup butter
1/4 cup chopped walnuts (optional)

Directions

place ingredients in a bowl,mix together with a fork until crumbly. What you are looking for is that most of the ingredients start to hold together,but will break apart.