1/4
cup butter, softened
2/3
cup sugar
1
teaspoon finely grated lemon peel
1
egg
1/2
teaspoon vanilla
1 1/4
cups blueberries
1
cup plus 2 tbsp cake flour, sifted
1
teaspoon baking powder
1/4
teaspoon salt
1/3
cup milk
1/4
cup chopped pecans, optional
Topping: 1 teaspoon sugar mixed with 1/8 teaspoon ground cinnamon or ground nutmeg Preheat oven to 375°. In large bowl, cream butter, sugar, and lemon until light, about 4 to 5 minutes. Beat in egg and vanilla. Mash 1/4 cup of the blueberries and beat into batter. Whisk together flour, baking powder and salt.Fold dry ingredients into batter, a little at a time, alternating with milk. Fold in remaining 1 cup berries and pecans Divide into 8 paper lined muffin cups. Sprinkle each muffin with the sugar and spice mixture. Bake until muffins spring back when lightly touched, about 20 to 25 minutes.
