2 1/4cupsflourI use Bob's Red Mill Organic All-Purpose Flour
3large eggsat room temperature
2tablespoonsturbinado sugaror granulated sugar, for sprinkling
Pre-heat oven to 350 degrees.
Line 16 standard sized muffin tins with cupcake liners or coat with cooking spray and dust lightly with flour.
Whisk the flour, sugar, baking soda, baking powder and salt in a large bowl to combine thoroughly. Add one cup of blueberries and stir to coat with the flour mixture.
In a small bowl, whisk together the oil, eggs and vanilla. Add the egg mixture to the flour mixture and stir until all ingredients are thoroughly combined being careful not to over mix.
Puree the remaining blueberries in a food processor or blender until smooth. Stir the blueberry puree and lemon zest into the batter.
Fill the muffin tins about 3/4 of the way full with the batter mixture, sprinkle with the remaining sugar and bake in a 350 degree oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the muffins on a wire rack for 10 minutes.
Muffins can be stored in an airtight container for 3-4 days and frozen for about 2 months.