NY TIMES BLUEBERRY MUFFINS

Step 1

Preheat oven to 375-degrees Fahrenheit.

Step 2

Add the softened butter and granulated sugar to a large bowl, and use a hand mixer (or stand mixer to light cream them together.

Step 3

Add the lemon zest to the bowl along with the eggs (one at a time), along with the vanilla extract.

Step 4

Blend until creamy.

Step 5

Sift the dry ingredients (flour, baking powder, salt) and add them (in increments), alternating with the milk, into the large bowl and the creamed butter and egg mixture.

Step 6

Blend until smooth.

Step 7

Add ½ cup of the fresh blueberries to a small bowl and use a pastry blender or fork to smash the berries lightly.

Step 8

Gently fold the mashed berries into the batter.

Step 9

Toss the remaining fresh whole blueberries with 1 tablespoon of flour and then gently fold the whole berries into the muffin batter.

Step 10

Use a large muffin or cookie scoop to add the blueberry muffin mix into the muffin tins (that have been sprayed with baking spray) to 3/4's full.

Step 11

Bake the muffins until golden brown and when a toothpick or skewer comes out clean when inserted into the center of the muffins.

Step 12

Cool completely on a wire rack.