Grease 12 muffin cups or line with muffin liners and preheat oven to 375 degrees F.
In a medium sized bowl combine baking powder,and 2 cups of All Purpose Baking Mix.
In a small bowl, cover blueberries with 2 tablespoons flour, gently mix until berries are covered. (Coating the berries in this way keeps the batter and muffins from turning purple.)
In a mixer or large bowl beat butter, and both kinds of sugars. Add the lemon zest, lemon juice, eggs and vanilla extract, mix well.
Alternate adding dry ingredients and milk to mix. Stir as you go. Gently fold in blueberries, do not stir. Scoop batter into muffin tin. Bake muffins at 350F for 20-25 minutes. To test whether or not your muffins are done, simply insert a tooth pick into the center. Once the tooth pick comes out clean, it is done. Cool muffins on a wire rack.
Ingredients
Directions
Grease 12 muffin cups or line with muffin liners and preheat oven to 375 degrees F.
In a medium sized bowl combine baking powder,and 2 cups of All Purpose Baking Mix.
In a small bowl, cover blueberries with 2 tablespoons flour, gently mix until berries are covered. (Coating the berries in this way keeps the batter and muffins from turning purple.)
In a mixer or large bowl beat butter, and both kinds of sugars. Add the lemon zest, lemon juice, eggs and vanilla extract, mix well.
Alternate adding dry ingredients and milk to mix. Stir as you go. Gently fold in blueberries, do not stir. Scoop batter into muffin tin. Bake muffins at 350F for 20-25 minutes. To test whether or not your muffins are done, simply insert a tooth pick into the center. Once the tooth pick comes out clean, it is done. Cool muffins on a wire rack.