Blueberry Muffins

Read it through once before you start the pan.

1. 1Step 1. Preheat the oven to 220°C (200°C convection) and line a 12-cup muffin pan with paper liners.
2. 2Step 2. Toss the blueberries with 1 tbsp of the all-purpose flour in a small bowl until each berry is coated.
3. 3Step 3. Whisk the remaining all-purpose flour, the baking powder, baking soda and salt in a large bowl until no lumps remain.
4. 4Step 4. Whisk the eggs with all but 2 tbsp of the granulated sugar in a medium bowl until pale and thick, about 1 minute.
5. 5Step 5. Whisk the buttermilk, unsalted butter, vanilla extract and lemon zest into the eggs until smooth.
6. 6Step 6. Pour the wet mixture into the dry and fold with a spatula just until no dry flour shows; the batter will be thick and lumpy.
7. 7Step 7. Fold in the blueberries with 3 or 4 strokes so they do not burst.
8. 8Step 8. Divide the batter between the 12 cups, filling each to the top, and sprinkle the remaining granulated sugar over them.
9. 9Step 9. Bake for 5 minutes, until the tops begin to dome.
10. 10Step 10. Reduce the oven to 190°C (170°C convection) and bake for 15 minutes more, until the tops are golden and a toothpick in the center comes out clean.
11. 11Step 11. Cool in the pan for 5 minutes.
12. 12Step 12. Lift the muffins out of the pan onto a wire rack.
13. 13Step 13. Cool on the rack for 15 minutes before eating.