Legendary Blueberry Muffins

Makes 12 Muffins

• 1/2 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• zest of one lemon
• 2 cups all-purpose flour
• 1/2 teaspoon Kosher salt
• 2 teaspoons baking powder
• 1/2 cup half & half
• one pint of fresh blueberries
• granulated sugar for topping the muffins

Directions

Preheat your oven to 375 degrees F. Line twelve muffin tins with cupcake liners. Cream the butter with the 3/4 cups of granulated sugar until light in color. Add the eggs, one at a time. Beat until well combined. Add the vanilla and lemon zest.

Mix the flour, salt, baking powder, and cinnamon together in a separate bowl. Stir with a whisk to combine. Add the flour mixture alternately with the half & half, beginning and ending with the flour mixture. Stir to combine.

Mash half of the fresh blueberries with a fork. Fold all of the blueberries into the batter. Using a scoop for consistency, scoop the batter into the prepared muffin tin. Top each muffin with approximately 1/4 teaspoon of granulated sugar. The sugar will add a crunchy top to the muffins.

Bake for 25-30 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool for 10 minutes in the pan and then remove the muffins to a rack to finish cooling.

Best served warm.