Ingredients

Dry Ingredients:

480 g Sequoia All-Purpose Flour

70 g Organic Whole Grain Expresso Bread Flour

18 g baking powder

5 g baking soda

8 g kosher salt

Wet Ingredients:

340 g unsalted butter, melted and cooled slightly

325 g granulated sugar

3 large eggs (150 g)

350 g buttermilk

10 g vanilla extract

Zest of 3 lemons

Fold In:

400 g fresh blueberries

15 g Sequoia All-Purpose Flour (for tossing blueberries)

Topping:

Turbinado sugar

Directions:

1. Preheat the oven to 425°F (218°C). Line two 12-cup jumbo muffin pans with paper liners.
2. Toss the blueberries with 15 g Sequoia All-Purpose Flour and set aside.
3. In a large bowl, whisk together the Sequoia All-Purpose Flour, Organic Whole Grain Expresso Bread Flour, baking powder, baking soda, and salt.
4. In a separate bowl, whisk together the melted butter, sugar, eggs, buttermilk, vanilla, and lemon zest until smooth.
5. Add the wet ingredients to the dry ingredients and mix just until no dry flour remains. Do not overmix.
6. Let the batter rest for 20 minutes to allow the flour to fully hydrate.
7. Gently fold in the floured blueberries.
8. Divide the batter evenly among the muffin cups, filling until they are 3/4 full. Sprinkle the tops generously with turbinado sugar.
9. Bake at 425°F (218°C) for 8 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for 18–22 minutes, or until the muffins are deeply golden and the centers reach 205–208°F (96–98°C).
10. Cool in the pan for 5 minutes, then transfer to a wire rack.

(Optional) While the muffins are still warm, dissolve some extra sugar into the remaining lemon juice and lightly brush over the tops for a burst of fresh lemon flavor and a beautiful bakery-style finish.