Servings 16Regular-sized muffins or 12 large-sized muffins
Author Marisa & Bianca Bergamasco
1/2cupbutter ( 1 stick)
2 1/2cupsfresh blueberriesreserve 1/2 cup for mashing
1lemon(for zest and juicing)
3tablespoonscinnamon sugar (or make your own)
Heat oven to 375 degrees F. Spray muffin pan with baking spray and line with paper muffin cups. Recipe yields 12 large-size muffins or 16 regular-size muffins
In a medium-size bowl, beat butter until creamy using a hand beater. Add the sugar and beat until pale and creamy. Add the eggs one at a time, beating until incorporated. Add vanilla and beat until mixed in.
WIth a zesting tool, zest the whole lemon and set the lemon zest aside. Cut the lemon in half and squeeze the juice through a strainer into a small bowl.
In a small bowl, take 1/2 cup of reserved berries and mash with a fork. Add the lemon zest and lemon juice to the blueberries. Using a spatula, gently fold the lemon/blueberry mixture into the batter.
In a small bowl, combine the flour, salt and baking powder. Whisk until mixed. With a spatula, gently fold in half of the flour mixture into the batter, then add half the milk and mix. Add remaining flour and milk and mix again until well incorporated. Gently fold in remaining whole blueberries until evenly mixed throughout the batter.
Using a large cookie scoop, transfer the batter into muffin cups. Sprinkle each muffin liberally with cinnamon sugar.
Bake for approximately 28 minutes, or until light golden brown. Let muffins cool approximately 20 minutes before removing from the pan. Serve immediately or store in an airtight container.