Blueberry Muffins

Ingredients

• 3 1/2 cups plain flour
  
• 1 1/2 cups granulated sugar
  
• 4 1/2 teaspoons baking powder
  
• 1 teaspoon baking soda
  
• 1 teaspoon salt
  
• 2 cups buttermilk, shaken
  
• 1/4 pound unsalted butter, melted and cooled
  
• 1 1/2 teaspoons grated lemon zest
  
• 2 extra-large eggs, lightly beaten
  
• 2 cups fresh blueberries

Instructions

1. Preheat the oven to 180 degrees. Line muffin tins with paper liners.
2. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together.
3. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs.
4. Make a hole in the centre of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended.
5. Fold the blueberries into the batter. Don't over mix!
6. With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
7. Bake the muffins for 20 to 25 minutes, until golden brown.
   

Recipe with thanks to Ina Garten