IMPORTANT: Make sure all your ingredients are at room temp (see notes at the bottom of the recipe)
Preheat your oven to 400ºF - Line a muffin tin with paper liners.
Sift together your flour, baking powder, baking soda and salt. Set aside.
Cream together your butter and sugar in a medium bowl with your mixer until light and fluffy
Add in your egg, lemon extract and vanilla. Continue creaming until pale in color
While mixing on low, add in 1/3 of your flour mixture, then 1/3 of your buttermilk. Repeat two more times until just combined. Do not overmix.
Fold in your blueberries and lemon zest
Fill your liners all the way to the top with muffin batter. Top with more blueberries and sparkling sugar.
Bake for 15-20 minutes or until edges begin to slightly brown and a wooden skewer comes out cleanly when inserted into the center of the muffin.
Let your muffins cool in the pan for 10 minutes then move them to a cooling rack to cool the rest of the way.