Blueberry Lemon Muffins (makes 12 muffins) 8 Tbsp. Butter, softened 1 c. Sugar…

Blueberry Lemon Muffins
(makes 12 muffins)

8 Tbsp. Butter, softened
1 c. Sugar
1 tsp. Lemon extract
2 eggs, room temperature
1/2 c. Milk, room temperature
— cream butter and sugar together until well combined and a bit fluffy. Mix in the lemon extract. Beat eggs in one at a time until incorporated then mix in the milk.

2 c. Flour
2 tsp. Baking powder
1/2 tsp. Baking soda
3/4 tsp. Salt
— sift ingredients into mixture and mix until it forms a batter thick enough to hold a shape.

1 – 1 1/2 c. Blueberries
1 1/2 Tbsp. Flour
— coat blueberries with flour. This helps keep the blueberries from sinking. Fold blueberries into the batter with a spatula until evenly distributed.
— In a muffin tin, line cups with muffin liners and fill each one 3/4 full.
**(optional) sprinkle cinnamon sugar on top before baking.
—Bake at 350* F for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.