Sarah | Broma Bakery

Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
In a large mixing bowl combine granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar smells fragrant and lemon-y. Add the melted butter to the lemon sugar, beating until combined.
Add the eggs in one at a time. Add the greek yogurt, milk lemon juice, vanilla extract and lemon extract. Mix well.
Add 2 cups of the flour, baking powder, and salt. Use a silicone spatula to fold the batter together until it mostly comes together–it’s okay if it’s a little lumpy. You don’t want to overmix it! Fold the blueberries into the batter, mixing only until combined.
Scoop the batter into prepared muffin tins, filling about 3/4 of the way. You can use a large cookie scoop or a 1/4 cup measure to keep things consistent. Sprinkle the tops with Turbinado sugar, if using.
Bake the muffins for 5 minutes at 425°F, then turn the oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!