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1
Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray.
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2
Reserve 1/2 cup of the blueberries for garnish.
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3
Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork (crushing keeps them from sinking to the bottom of the muffin batter during baking).
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4
Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine.
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5
Whisk together the milk, oil, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain.
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6
Fold the milk mixture into the flour mixture until just combined (don't worry if there are a few lumps).
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7
Divide the batter evenly among the prepared muffin cups.
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8
Press the reserved blueberries into the tops of the muffins.
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9
Bake for 10 minutes.
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10
Remove the pan from the oven and sprinkle the tops of the muffins with the turbinado sugar.
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11
Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
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12
Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.
