Lemon Blueberry Muffins

*1/2 cup Butter, room temperature

*1 cup Granulated Sugar

*1 tablespoon Fresh Lemon Zest

*2 Eggs, room temperature

*1/2 cup Milk

*2 teaspoons Vanilla

*2 cups All-purpose Flour

*3 teaspoons Baking Soda

*1/4 teaspoon Sea Salt

*2 cups Blueberries, fresh or frozen, no thawing needed

Cream together the sugar, butter and  add eggs stirring in a  medium bowl.  Then mix in milk and vanilla until combined.

Whisk together the dry ingredients;  Flour, baking powder, sea salt and slowly mix into the wet mixture until combined sticky mixture.

Fold in blue berries, scoop or spoon fill muffin lined muffin pans, making at least 12 muffins.

Bake muffins in pare heated oven at 375*F. for 20 minutes or until muffins start to turn slight golden brown color.

Serve plain or  with lemon zest cream cheese frosting or a butter cream frosting and pipe or spread frosting on muffin  with a offset spatula and add 3 blueberries on top if desired.

Muffin Recipe adapted from Live Craft Eat

Buttercream Frosting

*1 cup Butter

*1/2 cup Shortening, 4 ounces

*1 pound Confectioners’ Sugar, more if needed

*1 tablespoon Fresh Lemon Zest

*3 teaspoons Meringue Powder mixed in 1/3 cup Water

*1 teaspoon Lemon Juice

*2 teaspoon Vanilla

Cream all the above ingredients together. Then blend in mixer on medium speed. Then on high speed, beat  until light and fluffy.

Optional: For a softer Buttercream Frosting add 1 tablespoons of Water. We wanted a little bit stiffer frosting so we left it out. If you want to do any piping on the cake, refrigerate the frosting before piping it onto the cake.

See Your Cup of Cake for a Lemon Cream Cheese Frosting

Enjoy!

Jessica and Lindy