These muffins are a delightful twist on the classic blueberry muffin, with a hint of lemon for added zest.
Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly from the pan.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the eggs one at a time, then stir in the milk and lemon zest.
Adding the eggs one at a time helps maintain a smooth batter.
In another bowl, whisk together the flour, cornstarch, baking powder, salt, and cinnamon.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the blueberries.
Coating the blueberries in a bit of flour before folding them in can prevent them from sinking.
Spoon the batter evenly into the prepared muffin pan and sprinkle the tops with coarse sugar.
Filling each muffin cup about three-quarters full ensures even baking.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the pan halfway through baking can help ensure even cooking.
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Cooling the muffins allows them to set and makes them easier to handle.
Serve the muffins warm or at room temperature and enjoy!
Pair these muffins with a cup of tea or coffee for a delightful treat.
