Blueberry Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 dozen 1x
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 3/4 cup sugar
- 1/2 cup unsalted butter, melted and cool
- 2 large eggs
- 2 teaspoons lemon zest
- 2 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon turbinado sugar
- Preheat oven to 400 degrees. Line a 12 cup muffin pan with paper liners and set aside.
- In a medium bowl mix flour, baking powder and salt.
- In a large bowl mix milk, sugar, melted butter, eggs, lemon zest and vanilla until blended.
- Gradually stir in flour mixture into wet ingredients until just combined.
- Gently fold in blueberries.
- Divide batter evenly among muffins cups. Sprinkle with turbinado sugar.
- Bake for 18-20 minutes until golden brown and tester inserted into the center of the muffins comes out clean.
- Cool on a wire rack.