Blueberry Muffins

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Every morning, the boys and I are spoiled to have 35 acres of farmland to walk and run. Every spring, Tuck and Eva's cul-de-sac is lined with blueberries that just don't quit. This recipe is the first one I go to. It's based on a famous recipe, famous hotel, and famous lore. All I know is they're GOOD.

1 stick of softened salted butter

1 cup granulated sugar

2 eggs at room temperature

1 tsp vanilla

2 tsps baking powder

PINCH of salt (since I used salted butter)

2 cups AP flour

1 lemon, zested and juiced

1/2 cup whole milk

2 1/2 cups blueberries

1/4 cup granulated sugar

~ Preheat oven to 400 degrees (You will turn the oven down when you put them in!).

~ Grease a muffin tin and be sure to grease the top as well since the muffins will spill over and out.

~ Cream butter and sugar for at least three minutes.

~ Add eggs and vanilla and beat until combined.

~ In a small bowl, mash 1/2 cup of blueberries.

~ In a medium bowl, combine baking powder, salt, flour, and lemon zest.

~ On LOW add flour mixture to butter and sugar.

~ On LOW, add whole milk THEN 2 T of the lemon juice till batter JUST comes together.

~ Fold in mashed blueberries and 2 cups whole blueberries by hand.

~ Fill muffin cups 3/4 way.

~ Put muffin tin in oven and TURN OVEN DOWN TO 375.

~ Bake for 23 - 27 minutes or when they pass the toothpick test.

~ Let sit for five minutes before removing from the pan.

These are SO GOOD with homemade lemon curd . . . need to post that recipe soon . . .