Make Muffins

• In a large bowl, whisk the flour with the baking powder, baking soda and salt. Set aside.
  3 cups all purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
• In another bowl, whisk the eggs with the sugar, oil, buttermilk, lemon zest, lemon juice, and vanilla extract.
  1 cup buttermilk, 1 cup granulated sugar, ½ cup neutral oil, 2 teaspoons vanilla extract, 2 large eggs, zest of 1 lemon, 1 tablespoon fresh lemon juice
• Pour the wet ingredients into the dry, using a rubber spatula to mix the muffin batter together until just combined. Gently stir in the fresh blueberries and poppy seeds.
  1 ½ cups fresh blueberries, 2 tablespoons poppy seeds
• Cover the bowl with plastic wrap and let sit at room temperature for 1 hour. This is optional but will give you taller muffin tops!
• Heat oven to 425°F/220°C. Line 2 muffins pans with 11 muffin liners, so every other hole in the muffin pan is lined.
• Using a spoon or an ice cream scoop, gently scoop out the blueberry muffin batter into the prepared liners. Fill each one to the very top. If you want, sprinkle over some sparkling sugar or extra blueberries.
• Bake one muffin pan at a time. Bake for 5 minutes, then without opening the oven, decrease the oven temperature to 350℉/175℃ and bake for an additional 18-20 minutes.
• Take the muffins out of the oven when they're golden brown. Let sit in the muffin pan for 10 minutes before removing to cool completely on a wire cooling rack.