Jumbo Blueberry Muffins

Ingredients:

1 stick softened butter
3/4 cup sugar
2 eggs
Zest of one lemon
2 cups of flour
1/2 tsp table salt
2 tsp baking powder
1/2 cup milk (2% or whole)
2 cups of fresh blueberries
Turbinado sugar for topping


Directions:

Preheat the oven to 375°

In a medium sized bowl, sift all of the dry ingredients together. Set aside.

In a large bowl, mix the soft butter and sugar with a hand mixer until fluffy. Add the eggs and continue mixing until well combined. Add the lemon zest.

To the butter/egg bowl, add half of the flour, mix; the milk, mix; remaining flour and continue mixing until combined.

Finally, gently pour the blueberries and fold into the batter.

Pour batter into lined jumbo muffin tin evenly and sprinkle each with turbinado sugar.

Bake for 40 to 45 minutes until a toothpick comes out clean.