The most delicious muffins for breakfast

Ingredients:

• 2 cups premium flour
• 2 tsp baking powder
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, softened, plus extra for greasing the pan
• 1 teaspoon finely grated lemon zest
• 2/3 tbsp. sugar + 1 tbsp. l. for sprinkling muffins
• 2 large eggs, room temperature
• 0.5 cups whole milk
• 1.5 cups fresh blueberries, washed and dried

Preparation:

1. Preheat oven to 190°C. Lightly grease a 12-cup muffin tin and set aside.
2. Sift flour, baking powder and salt into a medium bowl.
   
   In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter, zest, and 2/3 cup sugar in a large bowl until light and fluffy, about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
3. Using a rubber spatula, fold the flour into the butter mixture in 3 additions, alternating with 2 parts milk. Fold in the blueberries. Be careful not to overmix the batter. Divide the batter evenly among the muffin tins and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool the muffins in the tins on a wire rack. Serve warm.