Blueberry Swirled Muffins

This is somewhat of a healthier take of muffins. I've made these muffins using a cup measurement, You can buy these in most shops now for a couple of quid, Its an easier take on baking instead of using a regular scales.

What you will need:

• 1 and 1/4 cup of sugar, plus One teaspoon
• Finely grated lemon zest, Of one lemon
• 2 1/2 cups of plain flour, sifted
• 2 cups of blueberries
• One tablespoon of baking powder
• One teaspoon of salt
• Two eggs, at room temperature
• 1/2 cup of vegetable oil
• One cup of almond milk
• Two teaspoons of vanilla extract

In a small bowl, simply stir together one teaspoon of sugar and the grated lemon zest and sit aside.
Preheat the oven to 200-180 , Spray a muffin tray with some cooking spray.
In a small saucepan over a medium heat , bring the blueberries and one teaspoon of sugar to a gently simmer and allow to cook for 10 minutes, stirring occasionally. Allow to come to room temperature.
In a large bowl , whisk together the flour, baking powder and salt.
In a separate bowl beat one cup of sugar , eggs , milk , oil and vanilla until smooth.
Add to the flour mixture and stir until combined.
Pour the batter into the prepared muffin tray, Spoon about one teaspoon of the blueberry compote into each muffin batter centre , using a fork swirl.
Sprinkle each muffin with the lemon sugar.
Bake for 16 to 18 minutes, A tooth pick should come out clean when cooked.
Cool on a wire rack before serving.