Prep time: 15 minutes
Total time: 55 minutes
Yields: 12 muffins

Ingredients:

  • ½ cup unsalted butter, room temperature
  • Zest of 1 lemon
  • 1 cup + 1 Tb. sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups all-purpose or cake flour
  • 2 tsp. baking powder
  • 1 ½ tsp. Kosher salt
  • 2 cups fresh blueberries
  • ½ cup milk or buttermilk

Directions:

  • 1

    Heat the oven to 375°F. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.

  • 2

    Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour. Whisk together the remaining flour, baking powder and salt.

  • 3

    Add the flour mixture to the batter a little at a time, alternating with the milk. Gently fold in the blueberries. (Your batter will be thick, which is okay!)

  • 4

    Grease a 12-cup muffin tin with butter or coat with non-stick spray. Divide the batter among muffin cups. Sprinkle batter with the remaining tablespoon of sugar.

  • 5

    Bake for 18 to 25 minutes and check with a toothpick for doneness. If needed, return the pan to the oven for a few more minutes. Let muffins cool in the pan for about 7 minutes before serving!

Pro Tip: Use a jumbo muffin tin instead, for bakery-style results! When baking, bake for 30 minutes and follow the same steps.