Lemon-Infused Blueberry Muffins

1. Preheat Oven

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.

2. Combine Sugar and Lemon Zest

In a small bowl, combine 0.333 cups of sugar with the finely grated zest of one lemon. Use your fingers to rub the zest into the sugar until it becomes fragrant and moist.

3. Toss Blueberries with Flour

In another bowl, gently toss 2 cups of fresh blueberries with a teaspoon of flour.

4. Mix Dry Ingredients

In a larger mixing bowl, whisk together 2.5 cups of unbleached all-purpose flour, 1.125 cups of sugar, 2.5 teaspoons of baking powder, and 0.5 teaspoons of salt.

5. Mix Wet Ingredients

In a medium bowl, whisk together 2 large eggs until well blended. Add in 1 cup of whole milk, 0.5 cups of vegetable oil, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and well combined.

6. Combine Wet and Dry Ingredients

Create a well in the center of the dry ingredients, and pour in the wet mixture. Stir gently, just until the batter comes together.

7. Fold in Lemon Sugar and Blueberries

Fold in the lemon-infused sugar and the floured blueberries, being careful to distribute them evenly without crushing the berries.

8. Fill Muffin Cups

Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle a little sugar on top of each muffin for a sweet, crunchy finish.

9. Bake Muffins

Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

10. Cool Muffins

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.