Ingredients:
2½ cups flour
¾ cup sugar, white or light brown, plus more for sprinkling on top of muffins
1 tbsp baking powder
⅛ teasp salt
fresh grated nutmeg
½ cup butter, 1 stick
1 cup milk
2 large eggs, at room temperature
1 tbsp lemon zest, finely grated
½ teasp vanilla
1½ cups fresh blueberries, rinsed & dried
Line a muffin pan with cupcake liners and set aside.
Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
put the butter in a microwave-safe dish. Microwave until melted, about 30 seconds. (Or you can melt it in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter.
Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries.
Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
Put the muffins in the oven and immediately reduce oven temp to 375.
Bake until golden brown, about 25 min, rotating the pan halfway through the cooking. Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
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