Blueberry Muffins Recipe

Preheat oven to 375º F. Prepare muffin pan by buttering and lightly dusting with flour or by coating the cup of the muffin pan with a baking spray.

Whisk together flour, baking powder, and salt in a medium bowl. Set aside. Toss blueberries gently in 1 - 1 1/2 teaspoons flour. Set aside.

Cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Add in vanilla extract. 

Mix in the flour, mixing just until well-combined. Add the milk, mixing until just combined. Be careful not to overmix.

Fold in the blueberries and orange zest. Divide batter evenly among the prepared muffin cups.

Sprinkle tops of muffins with additional sugar for topping.

Bake until lightly golden brown and cake tester comes out clean when inserted in the middle, about 25 minutes. Allow to cool for just a few minutes in the muffin tin, then turn the muffins out onto a cooling rack and cool for about 10 minutes before serving.