Blueberry Muffins

Sometimes a recipe comes along that just speaks to you...Then you tweak it a little more, and it's even better. This is one such recipe. 

Blueberry Muffins

(adapted from The Food Network Kitchens)

2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp fine salt

1/2 cup unsalted butter (plus more for muffin tin)

1 tsp. lemon zest

juice from 1 lemon

2/3 cup sugar (plus more to sprinkle on top)

2 large eggs

3/4 cup milk

1 1/2 cups blueberries

Preheat oven to 375 degrees.

Butter a muffin tin.

Cream together the butter, sugar, lemon zest, and lemon juice until fluffy.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, combine the flour, baking powder, and salt.

Fold the flour mixture into the butter mixture in thirds, alternating with the milk.

Once mixed, fold in the blueberries.

Spoon the mixture into the muffin tin (makes 12 muffins)

and sprinkle with sugar.

Bake for 20-25 minutes.

Let cool slightly, and enjoy!