Lemon Blueberry Muffins with Sugar Tops

Steps

1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
2. Melt the butter and set it aside to cool slightly; rinse the blueberries and pat them dry.
3. In a small bowl, set aside 25 g (about 2 tablespoons) of the sugar for the tops.
4. In a large bowl, rub the lemon zest into the remaining sugar with your fingers until fragrant.
5. Whisk the flour, baking powder, baking soda and salt into the lemon sugar.
6. Toss the blueberries with 1 tablespoon of this flour mixture in a separate bowl so they don't sink.
7. In a medium bowl, whisk the eggs, buttermilk, melted butter, lemon juice and vanilla until smooth.
8. Pour the wet mixture into the dry mixture and fold with a spatula until just a few streaks of flour remain.
9. Gently fold in the floured blueberries until just combined; do not overmix.
10. Divide the batter evenly among the 12 cups, then sprinkle the reserved sugar over the tops.
11. Bake 18 to 22 minutes, until golden and a toothpick inserted in the center comes out clean.
12. Cool in the tin for 5 minutes, then move the muffins to a rack to cool for at least 10 minutes more before serving.