Blueberry Buttermilk Muffins

2 cups fresh or frozen blueberries
1 1/8 cup sugar + 1 tsp.
2 1/2 cup flour
2 1/2 tsp. baking powder
1 TSP. salt
2 large eggs
4 TBSP. butter, melted and cooled
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp. vanilla

topping: 1/3 cup sugar mixed with zest of one lemon

Preheat oven to 375

Place one cup of berries with the 1 tsp sugar into a pot, cook over medium heat, mashing and stirring berries until reduced to one third. set aside and cool.

Mix together flour,salt, and baking powder.
In a separate bowl, combine 1 cup sugar with eggs, mixing until thick. add butter and oil, then buttermilk and vanilla. Add to flour mixture. Gently fold in blueberries. Fill muffin tins 3/4 full. Add 1 tsp of berry mixture into each muffin tin and swirl in a figure eight. Sprinkle each muffin with lemon sugar. BAKE 16-18 MINUTES