Blueberry Lemon Muffins

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Prepare a 12-cup muffin tin by either greasing or lining each cup with cupcake liners.

Step 3 -In a bowl, toss the blueberries with 1/4 cup of flour. Set aside.

Step 4 -In another bowl, whisk together the remaining 1 3/4 cups of the flour, the baking powder, and the salt. Set aside.

Step 5 -In the bowl of a stand mixer or with a handheld mixer and using a large bowl, cream together the butter, lemon zest, and 1 cup of the sugar until light and fluffy.

Step 6 -Add the egg and vanilla and mix until well combined.

Step 7 -Add the flour mixture to the butter mixture, 1/4 cup at a time, alternating with the milk.

Step 8 -With a spoon, gently fold in the blueberries.

Step 9 -Pour the batter into the muffin tins, distributing it evenly amongst the cups.

Step 10 -Bake until a toothpick inserted into the muffins comes out without any wet batter on it, about 20 minutes.

Step 11 -Allow the muffins to cool in the pan or on a cooling rack.

Step 12 -Serve!