How do I go about making Lemon-Berry Muffins?
Here's a recipe for Lemon-Berry Muffins:

Ingredients:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 stick unsalted butter, room temperature
• 1 1/4 cups granulated sugar, plus more for sprinkling
• 1 1/2 teaspoons Mccormick® lemon extract
• 2 large eggs, room temperature
• 1/2 cup buttermilk, room temperature
• 6 oz fresh blueberry

Special Equipment

• muffin tin, 6 cup, jumbo
• muffin tin liner

Instructions:

1. Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
2. In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
5. Add the blueberries and carefully fold into the batter using a rubber spatula.
6. Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
7. Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Enjoy your Lemon-Berry Muffins!