Lemon Blueberry Muffins

Ingredients:

• 2.5 cups unbleached premium wheat flour
• 3/4 cup sugar (white or light brown), plus more for sprinkling
• 1 tbsp baking powder
• 1/8 tsp fine salt
• Freshly grated nutmeg
• 1/2 cup (110 g) unsalted butter
• 1 cup of milk
• 2 large eggs at room temperature
• 1 tbsp finely grated lemon zest
• 1/2 tsp natural vanilla extract
• 1.5 cups fresh blueberries, washed and dried

Preparation:

1. Preheat oven to 220C/425F. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
3. Place the butter in a microwave-safe bowl or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (You can melt the butter in a small saucepan.) Whisk together the milk, eggs, lemon zest, and vanilla extract.
4. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and stir with a wooden spoon until the dry ingredients are moistened but the batter is lumpy. Overmixing will prevent the muffins from becoming fluffy. Gently fold in the blueberries. Divide the batter evenly among the muffin cups and sprinkle generously with sugar.
5. Place the lemon muffins in the oven and immediately reduce the temperature to 375°F (190°C). Bake until golden brown, about 25 minutes, rotating the pans halfway through. (Insert a toothpick into the center of a muffin to check for doneness; the toothpick should come out clean.) Cool in the pan on a wire rack for a couple of minutes. Remove the mini muffins from the pan and let them cool on a wire rack. Serve warm or at room temperature.