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Blueberry Filled Muffins

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Ingredients
  

  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp grated lemon zest
  • 1 cup buttermilk
  • 1 cup fresh or frozen, thawed blueberries

Instructions
 

  • Preheat oven to 350 degrees. Grease 12 standard size muffin cups.
  • To prepare muffins, in a large bowl, using a wooden spoon or an electric mixture 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, mix together flour, baking powder and salt.
  • Using a wooden spoon, 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. Makes 12 muffins. Enjoy!