Recipe: Blueberry Muffins

Its been quite a while since I posted a recipe. Due to my busy schedule, I haven't been doing much cooking and haven't had any time for trying out new recipes.
Last week, my mom's friend Carolyn sent me a recipe tutorial she had put together for Blueberry Muffins. I've posted at least one other recipe of Carolyn's awhile back and she does a great job with her step by step photo's.
So here is the pictures and directions Carolyn sent me...don't they look delicious!?
Thanks for sharing this, Carolyn!

Ingredients:

Lemon-Sugar Topping:
1/3 cup sugar
1 1/2 tsp finely grated zest from 1 lemon
(use a rasp grater)
If you don’t have a lemon, put a little lemon juice in the sugar
and fluff it with your fingers. The point of the lemon peel is just to help bind the sugar together a little bit so it's crumbly.

Muffins:
2 cups (about 10 oz) fresh blueberries, picked over
1 tsp plus 1 1/8 cup sugar
2 1/2 cups flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 Tbls butter, melted and cooled slightly
4 Tbls vegetable oil
1 cup buttermilk
1 1/2 tsp vanilla extract

Directions:

1. FOR THE TOPPING: Stir the sugar and lemon zest together in a
small bowl until combined, set aside

2. FOR THE MUFFINS: Bring 1 cup of the blueberries and 1 tsp of sugar to a simmer in a small saucepan over medium heat.

Cook, mashing the berries with a spoon several times and
stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/4 cup, about 6 minutes.

Remove from heat and let cool to room temperature, 10-15
minutes. (This is supposed to be similar to a jam)

3. Adjust an oven rack to the upper-middle position and heat the oven to 425*. Spray a standard-size muffin pan with vegetable oil spray.
4. Whisk the flour, baking powder, and salt together in a large bowl.

5. In a separate bowl whisk the remaining 1 1/8 cups sugar and the eggs until think and homogeneous, about 45 seconds.

6. Slowly whisk butter and oil into the egg mixture until combined.

7. Whisk buttermilk and vanilla into the
egg mixture until combined.

8. Using a rubber spatula or spoon, fold the egg mixture and the remaining 1 cup blueberries into the flour mixture until just moistened. (The batter will be very lumpy with a few spots of dry flour; do not over mix)

9. Using a 1/3 cup measure or an ice cream scoop, divide the
batter equally among the prepared muffin cups.

10. Spoon 1 tsp of the cooked berry mixture into the center of
each mound of batter.

11. Using a chopstick, skewer, or toothpick, gently swirl the
berry filling into the batter using a figure-eight motion and bringing batter up
from the bottom.

12. Sprinkle the lemon sugar evenly over the muffins (this will soak in as you’re adding it).

13. Bake until the muffin tops are golden and just firm, 17-19 minutes, rotating the pan halfway through baking. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack and cool for 5 minutes before serving.