Blueberry Muffins

Instructions

1. 1

   Preheat your oven to 425°F (218°C). Line a standard 12-cup muffin tin with paper liners. In a large bowl, whisk together 2 cups of all-purpose flour, ¾ cup of granulated sugar, 2 teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt until well combined.

2. 2

   In a separate bowl, whisk together ½ cup of melted and cooled unsalted butter, 2 large eggs, ¾ cup of buttermilk, 1 teaspoon of pure vanilla extract, and 1 teaspoon of fresh lemon zest until smooth and fully combined.

3. 3

   Toss 1½ cups of fresh or frozen blueberries with 1 tablespoon of the flour mixture to prevent them from sinking in the batter. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until combined; the batter should be lumpy and thick.

4. 4

   Gently fold in the blueberries with just a few strokes to incorporate them into the batter. Be careful not to overmix, as this can lead to tough muffins.

5. 5

   Divide the batter evenly among the muffin cups, filling each to the top (about a heaping ¼ cup). Sprinkle the remaining 2 tablespoons of sugar over the tops of the muffins for added sweetness and crunch.

6. 6

   Bake the muffins at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15–17 minutes, or until the tops are domed, golden brown, and a toothpick inserted into the center comes out clean.

7. 7

   Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.