BLUEBERRY CINNAMON WITH LEMON ZEST MUFFINS

 From ATK

Makes 12 (or 15ish depending how full you fill them)

Make sure to let them rest 15-20 minutes or else they'll fall apart and you'll eat them with a fork.

→ A toaster oven works well for baking the muffins if you’re using a 6-cup muffin tin; the muffins will cook a bit faster so begin checking for doneness 5 minutes earlier than the lower end of the time range.
2 large eggs
½ cup vegetable oil
1 ¼ cups buttermilk
1 cup (7 ounces) granulated sugar
2 teaspoons grated lemon zest, divided
2 ½ cups (12 ½ ounces) all-purpose flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon table salt
1 ½ cups (7 ½ ounces) fresh or frozen blueberries
2 tablespoons turbinado sugar (or use 1 Tbsp @ white and brown sugar)

1. Line 12-cup muffin tin with paper or foil liners.

1. Whisk eggs and oil in large bowl until thoroughly combined (I used a mixer). Add buttermilk, granulated sugar, and 1 teaspoon lemon zest and whisk to combine. Whisk flour, baking powder, cinnamon, baking soda, and salt together in medium bowl. Gently whisk one-third of flour mixture into egg mixture until no lumps remain. Whisk in half remaining flour mixture until smooth. Using rubber spatula, gently fold in remaining flour mixture until few streaks of flour remain. Stir in blueberries until evenly distributed and no dry streaks of flour remain.

1. Using portion scoop or large spoon, divide batter evenly among prepared muffin cups (about 1/3 cup batter per cup). In small bowl, stir turbinado sugar and remaining 1 teaspoon zest together. Evenly sprinkle sugar-zest mixture over batter.

1. Cover tin with greased plastic wrap and transfer to freezer and freeze batter until solid, at least 3 hours. Transfer frozen batter portions (in liners) to zipper-lock bag and freeze for up to 2 months. (If liners freeze to tin, place muffin tin in rimmed baking sheet filled with ⅛-inch warm water for 1 minute. Twist and lift to release, then transfer to bag for freezing.)

1. To serve: Adjust oven rack to middle position and heat oven to 350 degrees. Arrange desired number of (frozen) batter portions in muffin tin and bake until muffins have risen and are lightly browned, and toothpick inserted into center comes out clean, 33 to 36 minutes. Let muffins cool in muffin tin on wire rack for 5 minutes. Remove muffins from muffin tin and let cool for at least 15 minutes before serving.