Step 1

Preheat the oven to 425°F. Grease a 12-cup muffin baking pan with non-stick spray.

Step 2

Mix the Wet Ingredients: In a large bowl, combine the melted butter and granulated sugar. Add the eggs and mix well until fully combined. Stir in the whole milk, vanilla extract, and lemon zest until incorporated.

Step 3

Blend Dry Ingredients: Sprinkle the all-purpose flour, baking powder, baking soda, and salt evenly over the mixture. Gently stir until all the dry ingredients are fully incorporated, being careful not to overmix.

Step 4

Fold in Berries: Carefully fold in the fresh blueberries using a rubber spatula.

Step 5

Scoop and Sprinkle: Scoop the batter into the prepared muffin cups, filling each one almost to the top. Sprinkle a teaspoon of Turbinado or Demerara sugar on top of each muffin.

Step 6

Rest Time: Allow the muffin batter to rest for 10-15 minutes before baking.

Step 7

Bake: Bake the muffins at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (180°C). Continue baking for another 12-16 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Cool and Enjoy: Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely. Enjoy!