From-The-Freezer Blueberry-Cinnamon Muffins

americastestkitchen.com

Jody Newman

2 large eggs

½ cup vegetable oil

1¼ cups buttermilk

1 cup (7 ounces/198 grams) granulated sugar

2 teaspoons grated lemon zest, divided

2½ cups (12½ ounces/354 grams) all-purpose flour

1 tablespoon baking powder

½ teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon table salt

1½ cups (7½ ounces/213 grams) fresh or frozen blueberries

2 tablespoons turbinado sugar

Directions at americastestkitchen.com

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