blueberry muffins, muffins
2% or whole
Preheat oven to 350°.
Place blueberries in a small bowl. Sprinkle with 1 tsp sugar.
Zest the lemon, and add zest to the bowl with the blueberries. Set aside.
Sift together the flour and baking soda, and set aside.
Using a stand mixer with the flat beater or a hand mixer, cream the butter and sugar until they are well-incorporated and a bit fluffy.
Add eggs one at a time, beating well after each addition.
Add the milk and vanilla and beat until well-incorporated.
Add flour, about ¼ cup at a time.
Juice the lemon into a measuring cup. Add water until there is ¾ cup total liquid in the cup.
Stir in lemon juice and water mixture.
Add blueberries and stir with the mixer on low speed, allowing some of the blueberries to get crushed.
Grease muffin tins or line with paper liners.
Fill each compartment of the muffin tin about ¾ full.
Bake for about 20-30 minutes until golden brown and a toothpick comes out clean.