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Preheat oven to 400’ F. Line a standard muffin tin with paper liners, then gently spray the liners and the top of the pan with nonstick cooking spray.
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In a large bowl, combine the eggs, oil, milk, lemon zest, vanilla extract, sugar. Mix well to combine.
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Add the 2.5 cups of the flour, baking powder, and salt. Use a rubber spatula to gently stir until just combined. In a small bowl, combine the blueberries with the remaining 1/2 cup flour. Add them to the batter and use a spatula to gently fold the berries in.
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Fill the muffin cups until very full, it’s ok if it reaches the top of the cup. Top each muffin with a few more blueberries, and then sprinkle the raw turbinado sugar on top.
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Bake for 20-25 minutes until golden brown and a toothpick comes out warm and clean.