Toss frozen blueberries in a tablespoon of flour before folding them into the batter at the very end to prevent them from sinking to the bottom and bleeding into the muffins.

Always zest your lemons before cutting them in half to juice, as it's much easier to zest whole fruit and you'll capture maximum fragrant oils for superior lemon flavor.

Mix your wet and dry ingredients until just combined—overmixing develops gluten and creates tough, dense muffins instead of the tender, delicate crumb you're aiming for.

Fill the muffin cups two-thirds full and place a few blueberries on top before baking to ensure even moisture distribution and create an attractive presentation with visible berries.

Brush the muffin tops with melted butter and sprinkle sanding sugar immediately after removing from the oven while still warm so it adheres perfectly and creates a sparkling, sweet crust.