Bakery-Style Blueberry Muffins

Let’s make it

1. Heat the oven to 375°F. Line a standard 12-cup muffin pan with paper liners.
2. Whisk the flour, ¾ cup sugar, baking powder, and salt together. In a second bowl, whisk the eggs, oil, milk, vanilla, and lemon zest.
3. Add the wet ingredients to the flour mixture and fold gently until mostly combined. Fold in the blueberries just until distributed.
4. Divide the batter evenly among the muffin cups. Sprinkle the remaining tablespoon of sugar over the tops.
5. Bake for 22–25 minutes, until the tops spring back gently and a toothpick inserted away from a berry comes out without wet batter.
6. Rest in the pan for 5 minutes, then transfer to a rack for 10 minutes before serving.

Storing & reheating

Keep covered at room temperature for up to 2 days, or freeze cooled muffins for up to 2 months.