Honey blueberry muffins

Ingredients

• 2 cups (240g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• Grated zest of 1 lemon
• 1 1/2 cups (about 225g) fresh blueberries
• 2 large eggs
• 6 tablespoons (128g) honey, plus 2 tablespoons for brushing
• 3/4 cup plus 2 tablespoons (198g) whole milk
• 1/4 cup (50g) vegetable oil
• 1 teaspoon vanilla extract

Method

1. Heat the oven to 375F and line a 12 cup muffin pan with paper liners, or grease the cups well. Honey browns faster than sugar, so this runs cooler than a standard muffin recipe.
2. Whisk the flour, baking powder, salt, and lemon zest together in a large bowl. Add the blueberries and toss until every berry is dusted with flour. That coating is what keeps them from sinking to the bottom.
3. In a second bowl, whisk the eggs until they are pale and loose, about 20 seconds. Whisk in the 6 tablespoons of honey, then the milk, oil, and vanilla, until the mixture is smooth and even in color with no ribbons of honey left on the bottom.
4. Pour the wet ingredients into the dry and fold with a spatula just until no dry flour is visible, about 12 strokes. The batter should look thick and lumpy. Stop there. An overmixed batter bakes into tough muffins with tunnels through the middle.
5. Divide the batter among the 12 cups. They will be nearly full, which is what gives you a domed top rather than a flat one.
6. Bake for 20 to 24 minutes, until the tops are golden and spring back when you press one lightly, and a toothpick pushed into the center muffin comes out with no wet batter on it. A streak of berry is fine.
7. Brush the hot tops with the remaining 2 tablespoons of honey and let the pan sit for 5 minutes. Lift the muffins out onto a rack so the bottoms do not steam and go soft.