Instructions: Amount Measure Ingredient - Preparation Method 1/2 cup butter - softened
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1 cup buttermilk
1 cup fresh or frozen blueberries - thawed if necessary

Preheat oven to 350F. Grease 12 standard size muffin cups.

To prepare muffins, in a large bowl, using a wooden spoon or an electric mixer set on medium speed, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, stir flour mixture into egg mixture. Fold in lemon zest. Gradually stir in buttermilk until dry ingredients are just moistened. Do not overmix.

Spoon batter into prepared pan, filling 2/3 full. Spoon a heaping tablespoon of blueberries into center of each muffin.

Bake in preheated oven until lightly golden, 18 to 20 minutes. Transfer muffin pan to a wire rack to cool slightly. Remove muffins from pan and serve warm.

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