Blueberry Muffins

Ingredients

• 1 cup (212 g) granulated sugar
• ½ cup canola oil
• ½ cup milk or buttermilk
• 2 large eggs
• 1 tablespoon fresh lemon zest (see note)
• 1 teaspoon vanilla extract
• 2 cups (284 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 2 cups (340 g) blueberries, fresh or frozen (don't thaw if frozen)
  

Instructions 

• Preheat oven to 375 degrees F. Line two muffin tins with paper liners or lightly grease with cooking spray (the recipe makes 16 muffins).
• In a large bowl, whisk together the sugar, oil, milk (or buttermilk), eggs, lemon zest, and vanilla until well-combined.
• Add the flour, baking powder, salt and baking soda and mix until a few dry streaks remain. Don't over mix.
• Toss the blueberries with the 1-2 teaspoons flour and then add the blueberries and flour to the batter.
• Stir and fold gently so as not to crush the blueberries. Mix until the batter is just combined. Don't over mix.
• Fill muffin liners about 2/3 full and sprinkle each muffin with coarse sugar 
• Bake for 16-18 minutes until the tops spring back lightly to the touch. Remove from the oven and immediately remove the muffins from the tin to cool completely on a wire rack.

 (adapted from Melskitchen)