Blueberry Muffins

• 2 cups Flour
• 1 teaspoon Lemon Zest
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt (heaping)
• 10 Tablespoons Unsalted Butter, At Room Temperature
• 3/4 cups Sugar
• 2 whole Large Eggs, At Room Temperature
• 3/4 cups Sour Cream At Room Temperature
• 3/4 cups Whole Milk At Room Temperature
• 1/2 teaspoons Vanilla Extract
• 1-1/2 cup Blueberries

1. Preheat oven to 400u0b0F. Line or grease 12 muffin cups. Combine dry ingredients (flour, lemon zest, baking powder, baking soda, salt) in a large bowl.
2. In a stand mixer or large bowl with beaters, cream together butter and sugar on medium speed for 3-5 minutes or until light and fluffy. Incorporate eggs, one at time. In a small bowl, whisk together sour cream, milk and vanilla. Add mixture to mixing bowl and stir to combine. Add dry ingredients in 2-3 additions and mix over low speed until just combined. Stir in blueberries. Do not over-mix.
3. Divide batter evenly among muffin cups, filling to the top (see note). Bake in center rack of oven for about 15-20 minutes or until a toothpick inserted into the center comes out dry with a few crumbs attached, and muffins spring back when gently pressed on top. Allow to cool for 10 minutes. Remove muffins from pan and allow to cool completely on wire rack. Enjoy.
4. Note: There may be a small amount of batter remaining. That's the cook's treat in my house.

flour, lemon zest, baking powder, baking soda, ubc, butter, sugar, eggs, ube, milk at, vanilla, blueberries

Taken from tastykitchen.com/recipes/breads/blueberry-muffins-14/ (may not work)