Blueberry Muffins with Sour Cream: Baked

Instructions:

1. Preheat the oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners.
2. In a medium bowl, whisk together the 250g all-purpose flour, 150g granulated sugar, 10g baking powder, and 3g salt.
3. In a separate large bowl, whisk together the eggs, sour cream, neutral oil, vanilla extract, and lemon juice until the mixture is smooth and emulsified.
4. Slowly stir the dry flour mixture into the wet ingredients using a spatula. Mix only until flour streaks disappear to avoid overworking the gluten.
5. Gently fold in the lemon zest and the blueberries (which should be tossed in 8g of flour) until evenly distributed.
6. Divide the batter evenly among the 12 muffin cups and sprinkle the tops generously with turbinado sugar.
7. Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 15 minutes.
8. Remove from the oven when the tops are mahogany-colored and a toothpick inserted into the center comes out clean.