Servings: 12 Muffins
1 Cup Granulated Sugar
2 Cups All Purpose Flour
2 tsp Baking Powder
2 Cups Fresh Blueberries
1/2 Cup Milk or Almond Milk
1 Stick of Unsalted Butter (room temperature)
1 Lemon (zested)
1.5 tsp Lemon Juice
1 tsp Vanilla Extract
1-2 Tbsp Of Turbinado Sugar
1 Egg (room temperature)
Preheat the oven to 375F.
In a large bowl using a hand mixer or a stand mixer, cream together the butter, granulated sugar, lemon zest, and lemon juice. Add the egg and vanilla extract and beat until combined.
Next in a separate large bowl combine the flour, baking powder, and Diamond Crystal Kosher Salt.
Next add the dry ingredients and milk a little at a time to the wet ingredients and beat until incorporated. Using a spatula fold in the blueberries into the batter. (NOTE: The batter will be thick).
Grease a 12 muffin tin with cooking spray and distribute the batter evenly amongst the muffins. Sprinkle each unbaked muffin with a little turbinado sugar.
Bake in the oven for 30 minutes. After the 30 minutes, Insert a toothpick in the center and if it comes out clean they are done.
Let the muffins cool in the pan for 10 minutes then remove and serve. Enjoy!