Blueberry Muffins

Serves 12

2 cups all-purpose flour

2½ teaspoons baking powder

1 cup granulated sugar

2 large eggs

¾ cup evaporated milk

1 stick unsalted butter (at room temperature)

2 teaspoons pure vanilla extract 

½ teaspoon ground cinnamon

1¾ cups fresh blueberries

1 tablespoon lemon zest

¼ teaspoon salt

 

1. Preheat oven to 375° F.
2. Sift flour, baking powder, cinnamon, and salt into a bowl.
3. In a separate bowl, combine butter and sugar. Beat with an electric mixer until light and fluffy. Gradually add eggs, evaporated milk, vanilla extract, and lemon zest, beating well.
4. Add dry mixture to wet mixture. Blend until ingredients are incorporated. Do not over mix. Fold in blueberries.
5. Pour batter into a 12-cup muffin tin lined with muffin paper or foil cups, filling each cup ⅔ full. 
6. Bake at 375° F for approximately 20-25 minutes, or until golden brown. Insert a thin wooden skewer or toothpick into one muffin, and if it comes out dry (or clean), muffins are done.
7. Place on a wire rack, and allow muffins to cool for approximately 5 minutes. Serve warm.