½ cup unsalted butter, room temperature
1 tsp. lemon zest or lemon juice
1 1/3 cup sugar
1 large egg, room temperature
2 tsp. vanilla
2 cups cake flour , spooned and leveled in cup
2 tsp. baking powder
1/2 tsp. kosher salt
1 to 1 1/2 cups fresh or thawed frozen blueberries
3/4 cup milk
- Preheat the oven to 375ºF. Cream butter with lemon and sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Sift flour, baking powder and salt.
- Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
- Distribute batter among muffin tin. Bake for 16-25 minutes. Check with a toothpick for doneness.