Blueberry Swirl Muffins

Make the jam:
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.

Make the topping:
Mix 1/3 cup sugar with 1 1/2 teaspoons grated orange zest. Set aside.

Make the muffins:
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.

In a large bowl, whisk together the flour, baking powder, and salt.

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.

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.

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.

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.

Cool muffins in tin for 5 minutes. Remove to a wire rack, and cool for another 5 minutes.

Enjoy!