Blueberry Muffin Recipe
1/4 cup (1/2 stick) butter, softened
1/2 cup granulated sugar, divided (separate out 2 tablespoons)
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated lemon zest
1 cup buttermilk
1 cup fresh or frozen, thawed blueberries
Grease 12 standard size muffin-pan cups or line with paper liners.
In a large bowl using an electric mixer set on medium speed, beat together butter and all but 2 tablespoons sugar until fluffy.
Add egg - beat well.
In a medium bowl, mix together flour, baking powder, baking soda, 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 batter into prepared cups, filling two-thirds full.
Toss blueberries with remaining sugar and spoon a heaping tablespoon in the center of each muffin.
Bake at 350 degrees until golden - about 18 to 20 minutes.
Transfer the pan to a wire rack to cool slightly.
Turn muffins out onto the cooling rack. Serve warm.
Makes 12 muffins.
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