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Homemade Blueberry Muffins

(Sweet Peas Kitchen)

Saturday mornings are definitely our lazy days. No alarm clock, ringer shut off etc. (well unless we have early baseball games) But when the kids finely do wake up they want breakfast now :) In the past I have usually done boxed muffins when we really want some but I decided I had everything for this recipe and it sounded so good why not try it. The kids thought it was soo cool that we could make blueberry muffins without a box lol and this coming from kids that get homemade stuff allllll the time. I hope you try this and your family loves it as much as we do and that you all have lazy saturday mornings :)

Lemon-Sugar Topping:
1/3 cup sugar
1 1/2 tsp finely grated zest from 1 lemon
In a small bowl, stir together sugar and lemon zest; set aside.

2 cups fresh blueberries, divided
1 1/8 cups plus 1 teaspoon sugar
2 1/2 cups unbleached all-purpose flour
2 1/2 tsp. baking powder
1 tsp. table salt
2 large eggs
4 Tbsp. unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp. vanilla extract


For the muffins: Preheat the oven to 425 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.

In a small saucepan over medium heat, bring 1 cup blueberries and 1 teaspoon sugar to simmer. Cook, mashing berries with spoon and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

In a large bowl, whisk together the flour, baking powder, and salt.
In a medium bowl, whisk together remaining 1 1/8 cups sugar and eggs until thick, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, gently fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened (do not over mix.)
Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon 1 teaspoon of cooked berry mixture into center of each mound of batter. Using a toothpick, gently swirl berry filling into batter. Sprinkle lemon sugar topping generously over muffins.
Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

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