Yield: 12 muffins
|½ cup||Butter; softened|
|1 teaspoon||Extract, vanilla|
|1 teaspoon||Baking powder|
|½ teaspoon||Lemon zest; grated|
|1 cup||Blueberries, fresh/frozen thawed|
Preheat the oven to 350 degrees. Grease 12 standard size muffin-pan cups or line with paper liners. To prepare muffins, in a large bowl, using a wooden spoon or an electric mixer on medium speed, beat together butter and sugar until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla.
In a medium bowl, mix together flour, baking powder, and salt.
Using a wooden spoon, stir the flour mixture into the egg mixture.
Fold in the lemon zest. Gradually stir in the buttermilk until the dry ingredients are just moistened. Do not overmix.
Spoon the batter into the prepared pan, filling two-thirds full.
Spoon a heaping tablespoon of the blueberries into the center of each muffin.
Bake until lightly golden, 18 to 20 minutes. Transfer the muffin pan to a wire rack to cool slightly. Turn muffins out onto the rack.
<Great American Home Baking 02-10> Baking Tips:
For a change of flavor, use fresh or frozen, thawed raspberries or strawberries to fill these muffins.
From: Margaret Young Date: 26 Jun 96