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1
Make the jam:
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2
Cook 9 ounces of blueberries and 1 teaspoon of sugar over a medium low heat. Use a wooden spoon to stir and crush the berries. Cook until it's reduced to 1/4 cup. This will take about 10 minutes, and you'll have a lovely purple spoon to boot! Allow to cool.
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3
Make the topping:
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4
Mix 1/3 cup sugar with 1 1/2 teaspoons grated orange zest. Set aside.
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5
Make the muffins:
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6
Preheat the oven to 400 degrees F for dark colored muffin tins and 425 degrees F for light colored muffin tins. Spray the muffin tin with vegetable spray.
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7
In a large bowl, whisk together the flour, baking powder, and salt.
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8
In a medium bowl, whisk together the eggs and 1 1/8 cup sugar for about 45 seconds. Continue whisking in the butter, oil, buttermilk, and vanilla extract until combined.
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9
Pour the wet mixture into the dry mixture. Gently fold together until just barely combined. Don't over mix. Gently fold in the remaining 9 ounces of blueberries.
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10
Use a large cookie scoop to divide the batter evenly among the 12 muffin tins. Try to make sure that each muffin tin gets an equal amount of blueberries. Spoon a teaspoon of blueberry jam into the center of each tin of muffin batter. Use a chopstick or wooden skewer to swirl the jam into the batter. Sprinkle each tin of batter with a generous teaspoon of sugar topping.
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11
Bake for 15-18 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Rotate the pan half-way through baking.
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12
Cool muffins in tin for 5 minutes. Remove to a wire rack, and cool for another 5 minutes.
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13
Enjoy!
