Blueberry Pound Cake Muffins

• Baking spray with flour
• 3 1/4 cups (about 10 3/4 oz.) bleached cake flour
• 1 teaspoon lemon zest (from 1 lemon)
• 3/4 teaspoon baking powder
• 1/2 teaspoon table salt
• 1/4 teaspoon baking soda
• 3 cups granulated sugar
• 1 cup (8 oz.) unsalted butter, softened
• 5 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup heavy cream
• 2 pints fresh blueberries

1. Preheat oven to 375u0b0F. Line 2 (12-cup) muffin trays with liners; spray with baking spray. Set aside.
2. Stir together cake flour, zest, baking powder, salt, and baking soda in a bowl; set aside. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with cream, beginning and ending with flour mixture, beating on low speed. Fold blueberries into batter.
3. Scoop 1/3 cup batter into each prepared muffin tin. Bake in preheated oven until muffins are golden brown and a wooden pick inserted into centers comes out clean, about 25 minutes. Let cool in muffin trays about 15 minutes. Serve, or transfer muffins to a wire rack to cool completely, about 15 minutes.

baking spray with, bleached cake flour, lemon zest, baking powder, salt, baking soda, granulated sugar, unsalted butter, eggs, vanilla, heavy cream, blueberries

Taken from www.myrecipes.com/recipe/blueberry-pound-cake-muffins (may not work)