Ingredients

• 2 & 1/2 cups (315g) all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 cup (114g) unsalted butter, melted and cooled
• 1 & 1/4 cups (250g) granulated sugar, divided
• 2 large eggs
• 3/4 cup (188ml) milk
• zest of 1 lemon
• 2 Tbsp lemon juice
• 1 tsp vanilla extract
• 2 cups blueberries

Instructions

1. Preheat oven to 400°F and line a 12 cup muffin pan with paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a medium bowl, whisk together the melted butter and 1 cup of sugar.
4. Then whisk in the eggs, milk, lemon zest, lemon juice, and vanilla.
5. Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the blueberries.
6. Divide the batter into the 12 muffin cups. Generously sprinkle the remaining sugar over the tops.
7. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Notes: Leftovers can be placed in an airtight container and stored at room temperature for up to 3 days or in the fridge for up to 5 days. Warm up the refrigerated muffins in the microwave for 15-30 seconds if desired.