Ingredients
Method
- Preheat the oven to 375°F. Cream the butter, lemon zest, and 1 cup of sugar together until the mixture is light and fluffy.
- Beat in the egg and vanilla until thoroughly combined. Toss the blueberries with ¼ cup of flour in a separate bowl, then whisk together the remaining flour, baking powder, and salt.
- Gradually add the flour mixture to the batter, alternating with the milk. Fold in the blueberries, noting that the batter will be thick.
- Grease a jumbo or standard 12-cup muffin tin with butter or non-stick spray. Divide the batter among the cups and sprinkle with the remaining tablespoon of sugar. Bake for 30 minutes (or 18-25 minutes for a standard tin) until a toothpick comes out clean. Cool the muffins in the pan for 7 minutes before serving.
Notes
Zest Choice: I prefer Meyer lemons for their floral sweetness, but if you only have standard lemons, just make sure to zest them gently so you avoid the bitter white pith.
Berry Prep: I always toss my blueberries in that bit of flour before adding them to the batter because it keeps them from sinking to the bottom of the tin while baking.
Texture Secret: My biggest discovery was learning to stop mixing the moment the flour disappears since overworking the thick batter can make these muffins feel heavy instead of light and fluffy.
Crunch Factor: I never skip that final sprinkle of sugar on top because it creates a beautiful, crackly crust that contrasts perfectly with the soft berries inside.
Freshness Tip: If you have leftovers, I recommend storing them in a container lined with a paper towel to absorb moisture so the tops stay crisp rather than getting sticky.
Flour Variations: I usually reach for cake flour when I want a more delicate crumb, but all-purpose flour works just as well when I am craving a heartier, bakery-style texture.