Lemon Blueberry Muffins

Source: Alexandra Cooks

Ingredients:

1/2 cup unsalted butter, room temperature

zest of 1 lemon

1 cup + 1 tablespoon sugar

1 egg, room temperature

1 teaspoon vanilla

2 teaspoons baking powder

1 1/2 teaspoons kosher salt

2 cups flour

1 pint blueberries, fresh or frozen (not thawed)

1/2 cup milk or buttermilk

Directions:

Cream together the butter, lemon zest and 1 cup sugar until light and fluffy. Add the egg and vanilla and mix until combined. Add the baking powder and salt and mix until combined. Meanwhile, in a separate bowl, gently toss the blueberries with 1/4 cup of the flour. To the main bowl, slowly add the remaining flour, alternating with the milk, until well combined. Fold in the blueberries. Place paper liners in a 12-cup muffin tin and divide the batter between the cups. Bake at 375 for 22-25 minutes.

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