Blueberry Muffins

Ingredients:

• 1 stick (1/2 cup) of butter; softened

• 1 1/4 cup of white sugar

• 2 cups of flour

• 1 (generous) tsp of vanilla extract

• 2 tsp baking powder

• 2 eggs

• 1/2 cup of milk

• 1 tsp of lemon zest

• 2 cartons of fresh blueberries; or 2 cups of frozen

• 1 tbsp flour

Preheat your oven to 375F and prep your muffin tin. (Either line the muffin tin with cupcake liners, or spray/butter).

With an electric whisk or paddle attachment of a stand mixer, cream your butter and sugar together until pale and fluffy.

Add in the eggs, mixing in each egg entirely before adding the other one. Add the vanilla and the lemon zest.

Add in half of the flour (1 cup), half of the baking soda (1 tsp) and half of the milk (1/4 cup) and mix well. Add in the second cup of flour, and the remaining baking soda and milk. Whisk until you have a smooth batter.

In a small bowl, toss your blueberries with the 1 tbsp of flour until the berries are fully coated in flour. The flour will help the blueberries not sink to the bottom of the batter.

Add the coated blueberries to your batter and lightly fold in with a plastic spatula.

Fill the muffin tin with your batter and bake for about 30 minutes. Let the muffins cool and enjoy!