Lemon Blueberry Muffins

Ingredients:

½ cup (113 g) unsalted butter, room temperature

zest of 1 lemon

1 cup sugar

1 egg, room temperature

1 teaspoon vanilla

1¾  cups flour + ¼ cup for dusting

2 teaspoons baking powder

1½ teaspoon kosher salt (or ¾ tsp table salt)

2 cups fresh blueberries

½ cup milk

Directions:

1. Preheat the oven to 375F

2. In a stand mixer, cream the butter, sugar and lemon zest together. Then add the egg and vanilla, mix until combined.

3. In a medium bowl, mix 1¾  cups flour, 2 tsp baking powder and kosher salt together.

4. Slowly add the dry ingredients to the batter, alternating with milk. Batter will be thick.

5. Cover blueberries with ¼ cup of flour. Gently fold in the blueberries into the batter.

6. Scoop the batter into a muffin tin. Make sure there's at least one blueberry showing at the top of each muffin for prettiness. Sprinkle sugar over each muffin for crispy sugared muffin tops.

7. Bake for 18-20 minutes.

Adapted from: https://alexandracooks.com/2009/03/20/lemon-blueberry-muffins/