Ingredients
Method
- Preheat the oven to 375°F and place a rack in the center position.
- Beat the softened butter with the lemon zest and most of the sugar until pale and airy.
- Blend in the egg, extra beaten egg, and vanilla until the mixture looks smooth and cohesive.
- Toss the blueberries with a few spoonfuls of the measured flour, then whisk together the remaining flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the batter in stages, alternating with the milk, mixing gently just until combined.
- Carefully fold the floured blueberries into the thick batter without crushing them.
- Generously grease a muffin tin and divide the batter evenly between the cups.
- Sprinkle the tops with the remaining sugar and bake until golden and set, checking doneness with a toothpick.
- Allow the muffins to rest in the pan briefly before serving warm or transferring to a rack.
Nutrition
Notes
Golden-topped and tender inside, these muffins taste like a sunny morning baked into each bite.