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.