Adapted from Ina Garten’s recipe
Yield: 20 muffins
3 1/2 C all-purpose flour
1 1/2 C sugar
4 1/2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt (or 1/2 tsp regular salt)
2 C buttermilk
1/2 C (1 stick) salted butter, melted and cooled
1 1/2 tsp grated lemon zest (the zest of 1 medium lemon)
2 extra-large eggs, lightly beaten
2 C fresh (or frozen) blueberries
Preheat the oven to 350 degrees.
Grease the cups of 2 muffin pans, or line the cups with paper liners.
Sift the first 5 ingredients into a large bowl and mix together.
In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs.
Make a hole in the center of the dry ingredients and pour in the wet ingredients .
Mix with a fork just until blended.
Fold the blueberries into the batter. DON’T OVER MIX!
Spoon batter into the prepared cups, filling them almost full.
Bake for 20-25 minutes, until golden brown.
Muffins are done when a toothpick inserted into the center comes out clean.