Stir together & set aside.
Bring blueberries & sugar to simmer in small saucepan over medium heat. Cook & mash for 6 minutes or until berries are broken down & reduced to ¼ cup.
Whisk together in large bowl:
In a separate bowl whisk until well mixed:
Then slowly add:
Using rubber spatula, fold egg mixture & blueberries into flour mixture just until moistened. Batter will be lumpy w/a few spots of dry flour, do NOT over mix.
Spray muffin cups with baking spray. Divide batter equally in 12 muffin cups—this should completely fill cups & mound slightly. Spoon teaspoon of blueberry compote into center of each mound of batter. Gently swirl w/chopstick or skewer using figure 8 motion. Sprinkle lemon sugar evenly over muffins.
Bake at 425 on upper middle rack for 17-19 minutes or until topes are golden & just firm, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to cooling rack.
Makes 12 muffins