These blueberry muffins boast a moist crumb, are brimming with juicy blueberries, and topped with a crunchy layer of turbinado sugar for a bakery-style finish.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Add the blueberries and zest.
In another bowl, mix the sugar, eggs, vanilla extract, and oil together. Make sure the eggs are at room temperature.
Slowly add the wet ingredients to the dry ingredients. Stir just until combined to avoid a tough muffin texture.
Sprinkle turbinado sugar on the top of the muffins. Bake for 18-22 minutes, or until the muffins are golden brown.