Prep Time5 minsCook Time35 minsTotal Time40 mins
INGREDIENTS
½ cup Butter, softenened
1 cup Sugar
2 Eggs
1 tsp Vanilla extract
2 cups Flour
2 tsp Baking Powder
½ tsp Salt (leave out if using salted butter)
1 tbsp Lemon zest (optional)
½ cup Milk
2 cups Blueberries, washed and drainedCheck for any badly bruised ones and remove
3 tsp Sugar
DIRECTIONS
1Preheat the oven to 375.
Line a 12 cup standard muffin tin with cupcake liners.
2Cream the butter and 1 cup sugar with an electric beater until light in color.
3Add the eggs, one at a time, beating well after each addition. Add vanilla extract.
4Sift together the flour, salt (if using), and baking powder, add lemon zest (optional) to the creamed mixture alternately with the milk.
5Crush 1/2 cup blueberries with a fork, and mix into the batter.
6Coat the whole blueberries. with 1 teaspoon of flour and fold into the mixture.
7Fill the cupcake liners with batter, about 3/4 of the liner. Sprinkle the 3 teaspoons sugar over the tops of the muffins.
8Bake at 375 degrees for about 30-35 minutes.
9Remove muffins from tin and cool at least 30 minutes.
Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Ingredients
½ cup Butter, softenened
1 cup Sugar
2 Eggs
1 tsp Vanilla extract
2 cups Flour
2 tsp Baking Powder
½ tsp Salt (leave out if using salted butter)
1 tbsp Lemon zest (optional)
½ cup Milk
2 cups Blueberries, washed and drainedCheck for any badly bruised ones and remove
3 tsp Sugar
Directions
1Preheat the oven to 375.
Line a 12 cup standard muffin tin with cupcake liners.
2Cream the butter and 1 cup sugar with an electric beater until light in color.
3Add the eggs, one at a time, beating well after each addition. Add vanilla extract.
4Sift together the flour, salt (if using), and baking powder, add lemon zest (optional) to the creamed mixture alternately with the milk.
5Crush 1/2 cup blueberries with a fork, and mix into the batter.
6Coat the whole blueberries. with 1 teaspoon of flour and fold into the mixture.
7Fill the cupcake liners with batter, about 3/4 of the liner. Sprinkle the 3 teaspoons sugar over the tops of the muffins.
8Bake at 375 degrees for about 30-35 minutes.
9Remove muffins from tin and cool at least 30 minutes.
Store, uncovered, or the muffins will be too moist the second day, if they last that long.
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