Best Blueberry Muffins

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1/3 cup (21/3 ounces) sugar

1½ teaspoons finely grated zest from 1 lemon

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

1 1/8 cups (8 ounces) plus 1 teaspoon sugar

2 1/2 cups (12½ ounces) unbleached all-purpose flour

2 1/2 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

1½ teaspoons vanilla extract

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