Lemons and blueberries are a match made in heaven. Add them to a semi sweet muffin batter and they're out of this world delish. No jokes, these will be the BEST muffins you've EVER had!!!!
Adapted from Smitten Kitchen (in my opinion the best cooking blog out there)
Yield: 14 large or 56 miniature muffins
1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
1T lemon juice
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
1 container fresh blueberries
Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture. Carefully fold in blueberries, as to not break them up.
Divide batter among muffin cups, about 2/3 full. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 25-30 minutes (baking time was on the shy side of 20 minutes for mini muffins).
Devour. In about 2 seconds. Seriously. They're that good.