Blueberry Lemon Buttermilk Muffins

adapted from a recipe found on Tasty Kitchen

1 cup butter, softened
2½ cups sugar
3 Tablespoons lemon zest
1 teaspoon salt
4 eggs, at room temperature
3½ cups all-purpose flour
2 teaspoons Baking Powder
1 cup milk, mixed with 1 Tablespoon lemon juice
3 cups blueberries, tossed with ½ cup flour
½-1 cup white decorator sugar, mixed with 2 Tablespoons lemon zest


Preheat oven to 375 degrees F.

Spray the top of a muffin pan with non-stick coating, and line with paper liners. If you make large muffins the batter will come up over the sides and stick if you don’t grease the top, if your muffins are smaller feel free to skip this step.
In a large bowl, cream together the butter, sugar, lemon zest and salt until light and fluffy.

Beat in the eggs one at a time. Mix together the flour and baking powder.

Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Mix blueberries in the remaining flour and fold into the batter.
Divide batter into muffin tins and bake for 5 minutes. Remove from oven and sprinkle tops with the lemon sugar. Return to oven and bake for 12-15 minutes or until golden brown.

Makes 3 dozen regular-sized muffins.