Lemon Blueberry Muffins

These are incredibly moist and yummy! Be sure to oil the top of the muffin tins as the muffins expand and can stick to the pan there. I can't remember where the original recipe came from.

April 2023: I reduced the sugar to ¾ - 1 cup from 1¼ cups. 

• 8 Tbsp. (1 stick) butter
  
• ¾ - 1 cup sugar
• 2 large eggs
  
• 1 tsp vanilla
• 2 tsp lemon juice (fresh)
• 2 cups all-purpose flour
  
• ½ tsp salt
• 2 tsp. baking powder
• 1 tsp cinnamon (optional)
• zest of 1 lemon
• ½ cup buttermilk or ½ milk plus 2 tsp lemon juice
• 
  
• 1 pint blueberries, rinsed, drained, and dried (I use frozen. If using fresh, increase the buttermilk by a tablespoon.)

1. Preheat oven to 375°. Grease one 12-muffin pan or line muffin pan with liners. Be sure to oil the top of the muffin tin too!
2. Mix the flour, baking powder, salt, lemon zest, and cinnamon if using, together well. Remove a couple of tablespoons to coat the blueberries.
3. If using sour milk, add 2 tsp of lemon juice to a measuring glass and add enough milk to make ½ cup. Then add the additional lemon juice. Let it stand 5 minutes or so, until the milk begins to clump.
4. Cream the butter with the sugar by hand or with an electric mixer until light. Beat in the eggs, one at a time, until smooth. Add the flour mixture, alternating with the buttermilk.
5. Add the blueberries to the mixture.
6. Spoon the batter into the muffin pans. Sprinkle the tops of the muffins with turbinado sugar, or brown sugar if you don't have turbinado.
7. Bake the muffins for about 30 minutes, until well risen and deep golden. Cool the muffins in the pan.  

These are best the day they are made; for longer storage freeze them and let defrost for 1 hour at room temp and warm at 350° before serving.

- Valerie