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.
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In another bowl, mix the sugar, eggs, vanilla extract, and oil together. Make sure the eggs are at room temperature.
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Slowly add the wet ingredients to the dry ingredients. Stir just until combined to avoid a tough muffin texture.
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Sprinkle turbinado sugar on the top of the muffins. Bake for 18-22 minutes, or until the muffins are golden brown.
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