Something really wonderful happens when you stop making blueberry muffins from a box.
This is the best time to try these out, they are easy and lovely....make these. Plus, the blueberry's are wonderful right now! This is a recipe that I modified from two really lovely ladies. Martha S. and Ina G. I recommend making them in the big tins. The lemon zest is a MUST! I promise you will thank me. Enjoy.
6 tablespoons unsalted butter, {room temperature}, plus more for tins
3 cups plus 2 tablespoons all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg {room temperature}
2 large egg yolks {room temperature}
1 teaspoon pure vanilla extract
1 cup milk
1 tablespoon graded lemon peel
1 3/4 cups fresh blueberries
Preheat the oven to 375 degrees.butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla and lemon peel; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.
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