Adapted from My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness. Gwyneth Paltrow 2011
1 stick butter, melted and just cooled
1/2 cup whole milk
2 cups all purpose flour
3/4 cup sugar
1 teaspoons baking powder
1/2 teaspoon salt
zest of one lemon (optional but do it)
One pint of fresh blueberries (about 2 1/4-2 1/2 cups)
Preheat oven to 375. Line a 12 cup muffin tin with paper liners. Set aside.
In a medium bowl or measuring cup whisk melted butter, eggs and milk.
In large bowl whisk flour, sugar, baking powder, salt and zest.
Pour wet ingredients into dry and stir just to combine. Do not over-mix.
Gently fold in berries. Don't worry if some break.
Using standard ice cream scoop, portion out generous scoops into each muffin cup.
Bake 25-30 minutes until tops are golden brown and a cake tester or toothpick comes out clean.
Let cool slightly and serve warm or at room temp.
Yield: 12 muffins