Ingredients
The following ingredients have 4 Servings
- 1-3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup butter (softened)
- 3/4 cup sugar (plus 1 tablespoon, divided)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup buttermilk
- 2 cups fresh or frozen blueberries
Instruction
- Preheat the oven to 375 degrees. Line one 12 cup muffin tin with paper liners, or grease generously with butter, and set aside,
- Whisk together the flour, salt and baking powder in a medium measuring cup. Set aside.
- Combine the butter and 3/4 cup sugar in a mixing bowl. Whisk until fully combined and fluffy.
- Add the eggs, one at a time, mixing well between each addition to incorporate.
- Stir in the vanilla and lemon zest.
- Mix in the dry ingredients and buttermilk until the dough forms.
- Fold in the blueberries until just combined into the dough.
- Divide the batter evenly between the muffin cups.
- Sprinkle the tops of the muffins with the remaining 1 tablespoon of sugar.
- Bake 20 to 25 minutes, or until a toothpick comes out clean and the tops are lightly browned.