Blueberry Filled Muffins

• 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, rind of
• 1 cup buttermilk
• 1 cup fresh blueberries or 1 cup frozen blueberries, thawed

1. Preheat oven to 350u0b0.
2. Grease 12 standard size muffin cups.
3. 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.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in vanilla.
6. In a medium bowl, mix together flour, baking powder and salt.
7. Using a wooden spoon, stir flour mixture into egg mixture.
8. Fold in lemon zest.
9. Gradually stir in buttermilk until dry ingredients are just moistened.
10. Do not overmix.
11. Spoon batter into prepared pan, filling 2/3 full.
12. Spoon a heaping tablespoon of blueberries into center of each muffin.
13. Bake until lightly golden, 18 to 20 minutes.
14. Transfer to a wire rack and cool slightly.
15. Serve warm.

butter, sugar, eggs, vanilla, flour, baking powder, salt, grated lemon, buttermilk, fresh blueberries

Taken from www.food.com/recipe/blueberry-filled-muffins-110145 (may not work)