Lemon Blueberry Muffins

• servings: 12 servings
• active time: 30 minutes
• total time: 1 hour 55 minutes

Ingredients

2 ½ cups all-purpose flour

1 ¾ teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon coarse salt

1 cup sugar, plus more for sprinkling (optional)

2 large eggs, room temperature

1 ½ teaspoons lemon zest plus ¼ cup lemon juice

¼ cup whole milk, room temperature

1 stick unsalted butter, melted and cooled

1 ¼ cups blueberries

Directions

Preheat oven, prep muffin tin, and mix dry ingredients:

Preheat oven to 350°F. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Combine sugar, eggs, lemon, and milk:

In a separate bowl, whisk together sugar, eggs, zest, juice, and milk.

Add butter:

Whisk in melted butter.

Mix wet into dry ingredients:

Stir wet ingredients into dry ingredients, until just combined.

Add berries:

Fold in blueberries.

Divide batter between muffin cups:

Divide batter evenly between muffin cups, adding a scant 1/4 cup to each.

Bake:

Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes.

Cool:

Cool 5 minutes in pan, then transfer to wire rack to cool completely.