These buttermilk blueberry muffins are light, fluffy and incredibly moist buttermilk muffins filled with fresh blueberries. They’re bakery style muffins topped with crunchy sugar.
In another bowl whisk the sugar and lemon zest together until well combined with a wet sand consistency. Whisk in the melted butter, eggs and vanilla extract until well combined.
Stir the dry ingredients into the wet, alternating with the buttermilk in this order: dry, buttermilk, dry, buttermilk, dry, until just combined. Do not overmix.
Let the blueberry muffin batter rest at room temperature for 30 - 60 minutes. While the muffins rest, preheat the oven to 375 F (190 C). Line (2) 12 ct. muffin pans with cupcake liners.
Use a 3 tablespoon (45 ml) sized cookie scoop to scoop the buttermilk blueberry muffin batter into each of the muffin liners, alternating every other cup. Top with sparkling sugar if you like.