1)First step, oven

1. Since this is a really easy and fast recipe you can start by preheating the oven at 410 F ( 210 C ).

2)Second step, lemon

1. Wash and dry with a paper towel one lemon, zest it but only the yellow part, make sure not to zest any of the white part of the lemon.
2. In a large bowl, rub the lemon zest with the granulated sugar, until it’s fragrant, releasing the essential oils. This will take about 2 minutes.

3)Third step, dry ingredients

1. To the same bowl were you mixed the sugar with the lemon zest, pour all purpose flour and baking powder. Mix everything together to make sure all the ingredients are evenly distributed for even rising.

4)Forth step, Wet ingredients

1. Crack 3 eggs into a separate mixing bowl, add sunflower oil and milk. Whisk these ingredients together until smooth and well combined ensuring no lumps remain. The wet texture should be a uniform color and texture.

5)Fifth step, Combine

1. Gradually, add the wet ingredients to the dry ingredients. Mix with a whisk just until well combined. Be careful not to over mix, as this can make the muffins tough and too dense. The batter should be slightly lumpy but without visible streaks of flour.

6)Sixth step, fold in blueberries

1. Gently, fold in the blueberries using a spatula. Try to avoid crushing the berries unless that’s something that you want.

7)Seventh step, line the muffin tin

1. Line a greased 6 cup muffin tin with paper liners, this will prevent the muffins from sinking to the tin and make them easier to remove one baked. Using a spoon or muffin scoop, divide the batter evenly among the 5-6 muffin cups. Fill each cup about 2 / 3 full to allow room for the muffins to rise without overflowing. Generously sprinkle granulated sugar on top of each muffin.

8)Eight step, 210 C

1. Place the muffins in the preheated oven and bake at 210 C ( 410 F ) fro about 13 minutes, then after 13 minutes reduce the oven temperature to 170 C ( 340 F ) and bake for an additional 4 minutes, ensuring they cook through without burning.

9)Ninth step,

1. Once baked, allow the muffins to rest in the tin for about 5 minutes to set their structure, carefully transfer them to a cooling rack to cool completely. You can decorate them at this point, drizzle some lemon glaze on top for a nice finish. Enjoy!