Ingredients:

  • 2 cups All-Purpose Flour
  • ¾ cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 1 Tbsp Lemon Zest (approx. 2 lemons)
  • 2 Large Eggs (room temperature)
  • ½ cup Unsalted Butter (1 stick), melted and cooled
  • ¾ cup Buttermilk (room temperature)
  • 1 tsp Vanilla Extract
  • 1 ½ cups Fresh Blueberries (or frozen, unthawed)
  • 1 Tbsp Flour (reserved for coating berries)
  • 2 Tbsp Granulated Sugar (for topping)

Instructions:

  1. Preheat Oven: Set the oven to a high temperature: 425°F (220°C / Gas Mark 7). This initial blast creates the dome.
  2. Prepare Tin: Line the 12-cup muffin tin with paper cases. Lightly spray the tops of the tin with non-stick spray.
  3. Berry Prep: Gently toss the blueberries with 1 tablespoon of reserved flour in a small bowl to coat them. Set aside.
  4. Combine Dry Ingredients: In a large bowl, whisk together the 2 cups of flour, sugar, baking powder, baking soda, salt, and lemon zest. Ensure the zest is thoroughly distributed. Create a well in the centre.
  5. Combine Wet Ingredients: In a medium bowl, whisk the eggs lightly. Add the cooled melted butter, buttermilk, and vanilla extract. Whisk briefly until just combined.
  6. Combine and Mix (Crucial Step): Pour the wet ingredients into the well of the dry ingredients. Using a rubber spatula, fold the ingredients together just until no dry streaks of flour remain. Stop immediately—a few lumps are desirable for a tender muffin.
  7. Fold in Berries: Gently fold in the floured blueberries. Do this quickly to avoid further mixing the batter.
  8. Portioning: Using an ice cream scoop or ¼ cup measure, fill each muffin liner nearly to the top. Full tins are key to achieving high domes.
  9. Add Topping: Sprinkle a pinch of the reserved granulated sugar (2 Tbsp) over the top of each unbaked muffin for the lemon sugar crust.
  10. Bake (High Heat Start): Place the tin in the preheated 425°F (220°C) oven and bake for 5 minutes.
  11. Reduce Heat: Without opening the oven door, immediately reduce the temperature to 375°F (190°C) and continue baking for another 15–17 minutes, or until a skewer inserted into the centre comes out clean.
  12. Cooling: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.