Lemon-Sugar Topping 1/3cup sugar (2 1/3 ounces) 1 1/2teaspoons finely grated zest from 1 lemon Muffins 2cups fresh blueberries (about 10 ounces), picked over 1 1/8cups sugar (8 ounces) plus 1 teaspoon 2 1/2cups unbleached all-purpose flour (12 1/2 ounces) 2 1/2teaspoons baking powder 1teaspoon table salt 2large eggs 4tablespoons (1/2 stick) unsalted butter , melted and cooled slightly 1/4cup vegetable oil 1cup buttermilk (see note) 1 1/2teaspoons vanilla extract INSTRUCTIONS 1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside. 2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ? cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes. 3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.) 4. Following photos below, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins. 5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Here's the recipe, from Cooks Illustrated: 1 (14.5 oz) can whole peeled tomatoes, drained, liquid reserved 5 T extra-virgin olive oil 1 garlic clove, minced salt 1 (1 lb) ball ready-made pizza dough) 1.5 C shredded mozz cheese 1/2 C pitted kalamata olives, halved 2 T drained capers 1/4 C fresh basil leaves, sliced thin 1. Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, heat oven to 500F. Pulse tomatoes, 1 tablespoon oil, garlic, and 1/8 t salt in food processor until coarsely ground. Transfer to measuring cup; add reserved tomato juice until sauce measures 1 C. 2. Divide dough into 2 equal pieces. [Here we divided in half, then divided one of the halves again, because the full size was too big for our pan] On lightly floured work surface, roll each round into 11in circle. Heat 2 T oil in large nonstick skillet over medium-high heat until just smoking. Add 1 dough round to skillet, cook until golden brown and crisp (1-2 min per side). Transfer to wire rack and repeat with remaining oil and dough. 3. Spread sauce evenly over each dough round; top each with cheese, olives, and capers. Transfer pizzas to preheated baking sheet and bake until cheese is golden and bubbly, about 6 min. Sprinkle with basil. Eat that shit up! They say it serves four, but it really serves two hungry people. And by two hungry people I mean myself and Richard.