Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup (180ml) milk
  • Zest of 1 lemon
  • 1 1/2 cups (225g) fresh blueberries (or frozen, if preferred)
  • 2 tablespoons granulated sugar (for sprinkling)

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with liners or grease it well.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine melted butter, egg, vanilla extract, milk, and lemon zest. Mix until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fold in the fresh blueberries carefully, avoiding overmixing.
  6. Divide the batter equally among the muffin cups, filling each about 3/4 full.
  7. If desired, sprinkle the tops with granulated sugar.
  8. Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
  9. Allow to cool in the pan for a few minutes before transferring to a wire rack.