Lemon Blueberry Muffins

Instructions

1. Prepare the Oven and Muffin Tin
   Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
2. Mix the Dry Ingredients
   In a medium bowl, whisk together the 2 cups flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
4. Combine Wet and Dry Ingredients
   In a small bowl, mix the milk and lemon juice together (it will curdle slightly, creating a buttermilk substitute). Alternately add the flour mixture and milk mixture to the butter mixture, starting and ending with the flour. Mix just until combined - do not overmix.
5. Prepare the Blueberries
   In a separate bowl, toss the blueberries with 1 tablespoon of flour to coat them lightly. This prevents them from sinking to the bottom of the muffins. Gently fold the coated blueberries into the batter.
6. Fill the Muffin Cups
   Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. For bakery-style muffins with a nice dome, fill them almost to the top.
7. Bake the Muffins
   Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden. The muffins should spring back when lightly touched.
8. Cool and Serve
   Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature. Store in an airtight container for up to 3 days, or freeze for longer storage.