Preheat the oven to 375.
Line a 12 cup standard muffin tin with cupcake liners.
Cream the butter and 1 cup sugar with an electric beater until light in color.
Add the eggs, one at a time, beating well after each addition. Add vanilla extract.
Sift together the flour, salt (if using), and baking powder, add lemon zest (optional) to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter.
Coat the whole blueberries. with 1 teaspoon of flour and fold into the mixture.
Fill the cupcake liners with batter, about 3/4 of the liner. Sprinkle the 3 teaspoons sugar over the tops of the muffins.
Bake at 375 degrees for about 30-35 minutes.
Remove 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.
0 servings