Blueberry Lemon Muffins

• 2 cups (340 g) blueberries
• 2 1/2 cups (301 g) all purpose flour, divided
• 1 tablespoon (12 g) baking powder
• 1/2 teaspoon (3 g) baking soda
• 1/2 teaspoon (2 g) fine sea salt
• 1/2 cup (113 g) unsalted butter, melted and cooled slightly
• 1 cup (198 g) granulated sugar
• zest of 1 lemon
• 2 large (113 g) eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup (226 g) buttermilk, at room temperature
• Turbinado sugar, for finishing

1. Preheat the oven to 350u0b0F. Place 8 freestanding paper baking cups on a baking sheet (see headnote).
2. In a medium bowl, toss the blueberries with 1/4 cup (30 g) of the flour. Set aside.
3. In a small bowl, whisk the remaining flour, baking powder, baking soda, and salt to combine.
4. In a medium bowl, whisk the melted butter, sugar, and lemon zest to combine. Add the eggs one at a time and mix well to incorporate. Beat in the vanilla extract.
5. Add the flour mixture and mix well to combine (I usually switch to a silicone spatula at this point).
6. Add the buttermilk and mix until fully incorporated. Fold in the blueberry mixture.
7. Divide the batter between the baking cups - filling about 2/3 of the cup. Sprinkle the surface of each generously with turbinado sugar.
8. Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 17-20 minutes.
9. Transfer to a wire rack to cool.

blueberries, flour, baking powder, baking soda, salt, unsalted butter, sugar, eggs, vanilla, buttermilk, turbinado sugar

Taken from food52.com/recipes/70258-blueberry-lemon-muffins (may not work)