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1
Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
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2
Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
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3
Put the butter in a microwaveable-safe dish or measuring cup.
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4
Cover with plastic wrap and microwave until melted, about 30 seconds.
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5
(Alternatively melt the butter in a saucepan.)
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6
Whisk the milk, eggs, lemon zest, and vanilla with the butter.
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7
Make a small well in the center of the dry ingredients.
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8
Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy.
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9
Do not overmix the batter or your muffins will be dense.
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10
Gently stir in the blueberries.
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11
Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
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12
Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking.
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13
(Insert a toothpick into the center of a muffin to check if it is done.
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14
Toothpick should come out clean).
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15
Cool muffins in the pan on a rack for a couple minutes.
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16
Turn the muffins out of the pan and cool on the rack.
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17
Serve warm or at room temperature.
