Best Blueberry Muffins

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subheading: Lemon-Sugar Topping:

⅓ cup sugar (2 ⅓ ounces)

1 ½ teaspoons finely grated zest from 1 lemon

subheading: Muffins:

2 cups fresh blueberries (about 10 ounces), picked over

1 ⅛ cups sugar (8 ounces) plus 1 teaspoon

2 ½ cups unbleached all-purpose flour (12 ½ ounces)

2 ½ teaspoons baking powder

1 teaspoon table salt

2 large eggs

4 tablespoons (½ stick) unsalted butter, melted and cooled slightly

¼ cup vegetable oil

1 cup buttermilk (see note)

1 ½ teaspoons vanilla extract

Directions at cooksillustrated.com

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