– 2 cups All-purpose flour – 2 teaspoon Baking powder – ½ teaspoon Salt – ½ teaspoon Ground cinnamon – ½ cup Unsalted butter room temperature – 1 cup White granulated sugar – ¼ cup Brown sugar packed light or dark – 1 teaspoon Pure vanilla extract – 2 tablespoon Lemon zest or 2 large lemon – Juice of 1 large lemon – 2 Large eggs room temperature – ½ cup Buttermilk room temperature – 2 cups Blueberries Fresh, washed, and dried. – 1 tablespoon All-purpose flour – ⅓ cup All-purpose flour – 3 tablespoon White granulated sugar – 1 tablespoon Lemon zest plus extra to go on top after muffins bake. – 1 ½ tablespoon Unsalted butter melted
Preheat the oven to 450 degrees Fahrenheit. Using muffin liners, line a giant muffin tray with the batter. Put away for later.
1
Get the lemon juice and peel ready. Put away. Clean the blueberries and pat them dry. Add one tablespoon of flour to a small bowl and mix it in. Put away.
2
The flour, baking powder, salt, and cinnamon should be mixed together in a basin of about medium size using a whisk.
3
Mix butter, sugar, and brown sugar on medium for 1 minute. Light, fluffy butter is ideal. Add vanilla. lemon zest and juice. Combine.
4
Add eggs one at a time. Low-mix until barely blended. Include ⅓ of the dry ingredients and ½ of the buttermilk. Combine mainly. Mix in another ⅓ of the dry ingredients and the remaining buttermilk.
5
Next, add the remaining dry ingredients. Stop mixing once mixed.Use a rubber spatula to scrape basin. Mix in blueberries gently. Using an ice cream scoop, fill the muffin tray ¾ full.
6
With a fork, mix the flour, sugar, lemon juice, and melted butter together. After mixing well, put a lot of it on top of the muffin batter.
7
Bake 10 minutes. Reduce oven temperature to 375F. Bake 15-20 minutes. The muffins should be softly golden brown and toothpick-clean.
8
Wait ten minutes before removing the muffins from the muffin pan. After that, move the mixture to a cooling rack and let it cool down as much as possible.
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