Blueberry Lemon Muffins

Sweet, juicy blueberries balanced with the tang of lemon zest add sunshine to your morning.

2½ cups all-purpose flour, unbleached
1¾ tsp. baking powder
¼ tsp. baking soda
1 tsp. kosher salt
1 cup sugar
2 large eggs, room temperature
1½ tsp. lemon zest, freshly grated
¼ cup lemon juice, freshly squeezed
¼ cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
1¼ cups blueberries

Preheat oven to 350°F (180°C, Gas Mark 4). Line a standard 12 cup muffin tin with baking cups.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Fold in blueberries.

Divide batter evenly between muffin cups, adding a scant ¼ cup to each. Sprinkle with sugar, if desired.

Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Makes 12.