Bakery Style Blueberry Lemon Muffins

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with baking spray, or fill with muffin liners.
In a large bowl, whisk the flour, baking powder, baking soda, ginger and salt. Set aside.
3½ cups all purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground ginger, ½ teaspoon kosher salt
In a medium bowl, whisk together the sugars, butter, crème fraiche, milk and eggs. Add in the vanilla and lemon zest.
1 cup sugar, ⅓ cup brown sugar, 10 tablespoon unsalted butter, melted and slightly cooled, 1 cup crème fraiche or sour cream, 1 cup whole milk, 2 large eggs, 1 large egg yolk, 1 teaspoon vanilla extract, 2½ teaspoon lemon zest
Add the wet ingredients to the dry ingredients. Use a rubber spatula to combine. Batter will be lumpy. Add blueberries and gently toss to combine. Let the batter rest in the fridge for 15 minutes, up to an hour. No need to bring to room temperature before baking.
1½ cups fresh blueberries
Fill each muffin cup with batter. The batter should be over the muffin cups by about ¾ inch. This will ensure they bake up nice and tall. Sprinkle the tops with the demerara sugar.
3 tablespoon demerara sugar (Sugar in the Raw), for sprinkling
Bake for 30-35 minutes until golden brown, or toothpick comes out clean.