Blueberry muffins

Muffins are a great breakfast food or snack and the best part about them is that they freeze really well, which means that you can make a batch and then have them whenever you want. I like my blueberry muffins with a bit of lemon, but if you don't then just leave it out.

Ingredients:

1 stick butter (room temp)
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1 teaspoon lemon juice
1/2 teaspoon lemon zest
2 cups flour
3/4 teaspoon salt
2 teaspoons baking powder
1/2 cup buttermilk
1 1/2 cups frozen blueberries
1/4 cup sugar

Directions:

Preheat oven to 375. In a mixing bowl, cream butter and sugar together until light and fluffy. Mix in eggs one at a time. Add vanilla, lemon juice, and lemon zest. Stir in half the flour, all the salt, and baking powder and mix. Add in the buttermilk and the rest of the flour and stir until mostly smooth. Fold in the blueberries. Fill muffin pans with liners and spray with non-stick spray. Fill muffin cups most of the way full with batter (they will look really full, thats ok!). Top with a sprinkling of sugar. Bake for 25-30 minutes. Cool for a few minutes in the pan, then transfer the muffins to a cooling rack.