This recipe requires a 30 minute rest before baking. If you do not rest the batter, I cannot guarantee the same results.

In a mixing bowl combine the flour, granulated sugar, baking powder, baking soda, and salt. Stir with a spoon to combine and set aside.

In a larger mixing bowl combine the eggs, buttermilk, melted and cooled butter, lemon zest and lemon juice. Stir to combine with a fork or spatula for 30 seconds.

Gradually mix in the dry ingredients, mixing by hand just until combined. The batter will be very thick!

Gently mix in the blueberries, doing your best to not smash them.

Cover the bowl with a towel and allow the batter to rest for 30 minutes in the fridge. I cannot guarantee the same results if the batter doesn’t rest for 30 minutes in the fridge. During this time, preheat the oven to 425ºF.

For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other.

Fill the liners super full with batter. My muffins probably had about 8-10 heaping tablespoons of batter in each muffin liner. Use a butter knife to smooth the tops of the muffins if lumpy. Press extra blueberries on top of each muffin and sprinkle with sanding sugar.

While one pan is baking, be sure to refrigerate the other pan if it has batter in it. Or refrigerate the remaining batter if still in the bowl. Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 17-22 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.