Blueberry lemon muffins

Lemon blueberry muffin1/2 cup unsalted butter
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
Zest from one large lemon
Juice from one large lemon
about 1/2 cup almond milk (or your choice of milk) at room temperature
2 large eggs at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cup blueberries, fresh or frozen

Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
In a large bowl, melt butter in the microwave. Whisk in baking powder, salt, sugar and zest.
In a 2 cup measuring cup, add lemon juice and milk of your choice to make 3/4 cup liquid total. Whisk well. Add eggs and vanilla, whisk until combined.
Add flour to large bowl, then contents of the liquid measuring cup, and stir just until combined. Stir in blueberries.
Divide batter evenly into 12 prepped muffin cups. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.

Recipe adapted from

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