We are ready for summer and we’re kicking it off with freshly baked blueberry muffins. These muffins scream SUNSHINE to me. I think its because of the “secret” ingredient I added. 🙂

INGREDIENTS

1/2 c. softened butter
1 1/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1/2 tsp salt
2 tsp baking powder
1/2 c. milk
2 c. blueberries, washed & drained
1 tsp lemon zest (<<< Secret sunshine ingredient!)
3 tsp sugar

TIP: (Need to soften butter quickly? Pour scalding hot water over a metal or ceramic bowl until the heat transfers. Cover the butter with the bowl. Repeat as needed.) 

RECIPE

1. Preheat oven to 375. Line muffin tins and spray with oil.
2. Cream the butter and sugar until light and fluffy.
3. While butter and sugar are mixing, IN A SEPARATE BOWL sift together the flour, salt, and baking powder.
4. Add the eggs and vanilla while continuously beating on low.
5. Slowly add dry mix and milk in an alternating fashion.
6. Split the blueberries in half. Take one batch and lightly toss them in flour, making sure excess is removed. Take the other batch and lightly crush with a fork.
   • The flour on the whole blueberries keeps them from sinking. Crushing the other berries helps make the blueberry flavor strong.
7. Scoop batter into the muffin tins. Lightly sprinkle remaining sugar on top. Bake for 30-35 minutes.

Enjoy and Indulge!

xxoo-
Chrissy