INGREDIENTS
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Topping:
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1/4 c. sugar
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1 1/2 tsp. grated lemon zest
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Muffins:
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2 c. fresh blueberries, picked over
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1 1/8 c. + 1 tsp. sugar
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2 1/2 c. all-purpose flour
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2 1/2 tsp. baking powder
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1 tsp. salt
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2 large eggs
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4 Tbl. unsalted butter, melted & cooled slightly
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1/4 c. vegetable oil
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1 c. buttermilk
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1 1/2 tsp. vanilla