Homemade Bakery Blueberry Muffin Recipe

Preheat oven to 425 degrees F. Line a 12 cup standard muffin tin with cupcake liners or 6 cup jumbo muffin tin with cupcake liners. Set aside.

Transfer the butter and sugar to the bowl of a stand mixer and beat until light and fluffy, approximately 2 minutes. Mix in the lemon zest.

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Add the dry mixture to the creamed mixture alternating with the milk - do not overmix.

In a separate bowl toss the blueberries in 1-2 teaspoons all-purpose flour. Gently fold blueberries into the muffin batter.

Fill muffin liners with the prepared batter. Sprinkle the tops of the muffins with sugar, if desired. Bake at 425 degrees F for 5 minutes before reducing temperature to 375 degrees F and baking for an additional 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Remove muffins from the tin and allow to cool before serving.