blueberry lemon muffins

Ingredients:

2 cups flour
1 T. baking powder
1/2 t. salt
1 egg
1 cup sugar
4 T. melter butter
2-3 t. lemon extract
1/2 cup buttermilk
1 1/2 cup frozen or fresh blueberries (Costco has super on-point blueberries, frozen or fresh)
brown sugar for topping

Preparation:

Preheat oven to 350 degrees. Whisk flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogeneous, about 30 seconds; add the melted butter in two or three additions, whisking to combine after each addition. Then gradually add lemon extract, followed by buttermilk. Whisk just to combine.

Add berries to the dry ingredients and gently toss, just to combine. Add buttermilk mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and the batter will be thick. Do not overmix.)

Use a greased cookie scoop or spoon to scoop the batter into muffin tins. To top muffins with brown sugar, use about 1/2 of a small spoonful per muffin and spread sugar over the top of each one. Bake about 25 minutes until lightly golden. Makes about 12.