Blueberry Lemon Muffins

Coating the berries in flour before folding them in keeps them suspended through the batter instead of all sinking to the bottom.

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.

2. 2

   In a large bowl, whisk 2 1/4 cups of the flour with the baking powder and salt.

3. 3

   In a separate bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant and slightly damp — this releases the citrus oils far more effectively than just stirring it in.

4. 4

   Whisk the eggs into the sugar mixture, then whisk in the milk, oil, lemon juice, and vanilla until smooth.

5. 5

   Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until almost combined — a few streaks of flour are okay.

6. 6

   In a small bowl, toss the blueberries with the remaining 1/4 cup flour to lightly coat.

7. 7

   Fold the floured blueberries into the batter with just a few strokes, being careful not to overmix (overmixing develops gluten and makes muffins tough and tunnel-riddled, and it will also crush and streak the berries).

8. 8

   Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the tops with turbinado sugar for a crisp, sparkly crust.

9. 9

   Bake for 5 minutes at 400°F, then, without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 15–17 minutes more, until a toothpick inserted in the center comes out clean and the tops are golden. The initial high heat gives a strong oven spring for tall, domed muffins.

10. 10

    Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (or eat warm, if you can't wait).