Mimi makes a good muffin! We got her to share the recipe. Try these out, they taste just like the fancy bakery muffins!
1 1/3 sticks butter
2 2/3 c flour
2 tsp baking powder
1/2 tsp salt
3 c. blueberries
1 1/3 c sugar
3/4 c whole milk
1 T vanilla
Zest of 1 lemon
Preheat oven to 375. Butter 12 Texas sized muffin cups and dust with flour. In medium bowl, whisk flour, baking powder and salt. Hold a sieve over the bowl and toss blueberries with a few tsp of the flour mixture to coat and set aside.
Using an electric mixer, use paddle attachment and beat butter and sugar on med till light and fluffy. Add eggs, one at a time scraping bowl between each addition. Mix in vanilla and lemon zest.
Add half the flour on low, add milk and combine, then finish with remaining flour. Do not over beat. Fold in blueberries with spatula and divide batter between muffin cups.
Bake until muffins are golden and cake tester comes out clean. In most ovens about 25-30 minutes. Cool pans on wire rack about 10 minutes, then turn the muffins onto their sides in the cups to cool.
* adapted from a Martha Stewart recipe