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Heat oven to 400 degrees.
Spray a standard-sized muffin pan with non-stick cooking spray or use cupcake liners.
Bring 1/2 cup of the blueberries and 1 Tablespoon of sugar to a simmer in a small saucepan over medium heat. Mash the berries with back of spoon while cooking, until berries have broken down -- about 5 minutes. Set aside.
In large mixing bowl, mix sugar, eggs, melted butter, and oil until combined. Stir in buttermilk and vanilla. Stir in flour, baking powder, and salt. Carefully fold in remaining 1 1/2 cups fresh blueberries. Do not overmix batter.
Scoop muffin batter into prepared muffin cups, filling to the top. Spoon a small dollop of cooked blueberry mixture into the center of each muffin. Using a sharp utensil, swirl blueberry mixture into batter. If you have extra blueberries, I suggest placing several blueberries on the top of each muffin before baking. Sprinkle with sparkling or turbinado sugar.
Bake until the muffin tops are lightly golden -- 18-22 minutes. If the muffins are larger, the baking time may need to be increased. Cool for 5 minutes before removing from pan. Serve with butter.
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Baking, my friends! xo
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