Blueberry Muffins

Who doesn’t like cake, *ahem* I mean a muffin, with their breakfast? Ina is queen (@inagarten), and these muffins have been a go-to and felt like the perfect things to round out our Easter brunch menu. Bonus- make these and, once fully cooled, you can store them in the freezer and pop them out about 30 minutes before you want to enjoy them.

Ina Garten’a Blueberry Muffins (adapted slightly)

3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
1 stick unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 extra-large eggs, lightly beaten
2 cups fresh blueberries
Turbinado Sugar

Preheat the oven to 350 degrees. Line muffin tins with paper liners.

Combine the flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk together.

In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs.

Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended.

Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full. Sprinkle with turbinado sugar.

Bake the muffins for 20 to 25 minutes, until golden brown. Ok