Step 1

Preheat oven to 425F. Line a standard muffin tin with 12 liners.

Step 2

Sift together flour, baking powder and salt in a bowl. Whisk thoroughly to evenly distribute.

Step 3

Place blueberries in a bowl and stir in 2 tablespoons of dry mixture to coat. This helps prevent blueberries from sinking to the bottom of the muffins.

Step 4

In the bowl of a stand mixer, fitted with the paddle attachment, beat together butter and sugar over medium speed until light and fluffy, 3-5 minutes. You can also use hand-held beaters or mix by hand, using a large whisk.

Step 5

Whisk in eggs, one at a time, until full incorporated. Whisk in vanilla and zest.

Step 6

Mix buttermilk and lemon juice together. Add dry ingredients and buttermilk mix to the batter, alternating, in two to three additions. Do not overmix. Gently fold in blueberries.

Step 7

Use a trigger release ice cream scoop or spoons to fill muffin tin. Batter should fill liners to the top. Sprinkle with demerara sugar. Bake for 5-8 minutes or until muffins rise ¼ to ½ inch above the top of the pan. Check using oven light. Do not open the oven! Reduce heat to 375F and continue baking for approximately 12-16 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Step 8

Cool in tin for 5 minutes. Transfer muffins to a wire rack to cool completely. These are best served the day they’re baked when the tops are slightly crunchy. See notes for storage tips. Enjoy.