10 oz sugar
.25 oz salt
6 oz egg
15 oz All Purpose flour
5 oz cake flour
1 oz baking powder
15 oz milk
8 oz blueberry (fresh or frozen)
1 lemon, zested
Cream butter, sugar and salt with the paddle attachment in a stand mixer. Add eggs and beat until fluffy.
In a separate bowl, whisk together the dry ingredients.
Add dry ingredients alternating with the milk, mixing a little after each addition.
Fold in blueberries and lemon zest.
Scoop batter into lined muffin pans, or a sprayed silicone muffin pan.
Bake at 350. Turn pan after 10 minutes, bake a total of 15-18 minutes or until a toothpick comes out clean.
Yield- enough for the whole family to enjoy and more to freeze or share
(aka, a lot but I’m not sure how much)