Lovely blueberry muffins

I made these this morning. Some of it was accidental - I've made them before with a swirl of homemade blueberry jam, but I forgot to put the swirl on this morning. BUT, I liked them better! They rose higher, and the topping was more pronounced. So there ya go... Don't despise the inadvertent mistakes.

BLUEBERRY MUFFINS WITH LEMON SUGAR TOPPING
made 15 regular sized muffins

Topping:
1/2 cup sugar
zest from 1 lemon

Muffins:
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1 tsp kosher salt
2 whole large eggs
1 cup sugar
2 tbsp butter olive oil -OR- 4 tbsp butter melted
1/4 cup canola oil
1 1/8 cup buttermilk
1 1/2 tsp vanilla
10 oz (1 small bag frozen) blueberries, semi-thawed -OR- equivalent fresh
1 tsp flour

Preheat oven to 375 for dark pans, 400 for light pans. Spray muffin tins with cooking spray.

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

In a medium bowl, whisk the eggs, sugar and olive oil (or butter) for about 1 minute. Whisk in the canola, buttermilk and vanilla until mixed. Pour into the dry ingredients and stir til just combined.

In a small bowl, toss the blueberries with the flour. (This will keep the blueberries from sinking to the bottom of the muffins.) Pour into the batter, and fold gently until the blueberries are dispersed.

Using a 1/4c scoop, place batter in muffin pans. (Or fill 2/3 full using a dry measuring cup.) Top with the sugar-lemon mixture.

Bake 15-20 min, until a toothpick comes out clean and the muffins are golden brown on the sides. Cool in the pans for 5 min, then cool on racks (or eat warm!).