🧁 DETAILED STEP-BY-STEP INSTRUCTIONS

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or lightly grease each well with nonstick spray.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Sugar
• Lemon zest
  Mix until well combined and the zest is evenly distributed for full lemony flavor.

3. Mix the Wet Ingredients

In a medium bowl, whisk:

• Eggs
• Milk
• Oil
• Lemon juice
• Vanilla extract
  Whisk until smooth and slightly frothy.

4. Combine Wet and Dry

Make a well in the center of your dry ingredients and pour in the wet mixture. Use a silicone spatula or wooden spoon to stir gently just until the batter comes together. Do not overmix—this can make muffins tough.

5. Fold in the Blueberries

If using frozen blueberries, do not thaw. Toss your blueberries with 1 tbsp flour (this helps prevent sinking), then gently fold them into the batter. Be careful not to mash them.

6. Fill the Muffin Tins

Use a cookie scoop or spoon to divide the batter evenly between the 12 muffin cups. Each cup should be about ¾ full. If desired, sprinkle a bit of coarse sugar on top of each for a crunchy bakery-style finish.

7. Bake

Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

8. Cool & Glaze

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. If using lemon glaze, whisk the powdered sugar an