Moist, fluffy blueberry muffins, with lots of blueberries and a hint of lemon. A great snack or breakfast!
Whisk in baking powder, baking soda, and salt, then fold in flour and blueberries, stirring until just combined. Do not overmix.
Divide batter between 9 greased or paper-lined muffin cups. Smooth out the tops, and sprinkle with ½ or 1 teaspoon of sparkling sugar (more will make a crunchier top).
Bake at 375F for 20-30 minutes, until tops are golden and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack so that the bottoms don't get soggy.
This recipe will work with fresh or frozen blueberries.
Don't overmix the batter, or the muffins may become tough or dense.
adapted from Smitten Kitchen