- 2 tablespoons butter, for coating the muffin tins
- 2 cups all-purpose flour
- 1 cup blueberries
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup sugar
- 2 tablespoons butter, melted
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- 12 cup muffin tin
- Butter the muffin tin with the 2 tablespoons butter, set aside.
- Preheat the oven to 400°.
- In a small bowl, toss ¼ cup of the flour with the blueberries and set aside.
- In a large mixing bowl, combine the remaining 1 ¾ cups flour, the baking powder, salt, and sugar.
- Blend in the melted butter, eggs, and buttermilk.
- Mix until the flour is dampened. Add the grated lemon peel and the vanilla extract.
- Fold in the blueberries and fill the muffin cups two-thirds full.
- Bake for 20 minutes.
- Allow the muffins to set for 2 to 3 minutes before removing from the pan.