2 1/2 cups all-purpose flour1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 cup sugar
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
1 1/4 cups blueberries
1.) Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Fold in blueberries.
2.) Divide batter evenly between 12 muffin cups (about 1/4 cup to each). Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
Recipe adapted from Martha Stewart’s Lemon Blueberry Muffins