Angela's Original Recipe for Blueberry Muffins

 Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 T baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 2 t vanilla extract
• Zest of 1 Lemon
• 1 cup milk
• 1 1/2 cups fresh or frozen blueberries

1. Preheat oven to 375 degrees (190 Celsius) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Whisk together the melted butter, eggs, milk, vanilla extract, and lemon zest in a separate bowl.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined.  Be careful not to overmix (blueberries will all sink to the bottom of the muffin if you do); it's okay if there are a few lumps.
5. Gently fold in the blueberries until evenly distributed through the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin briefly before transferring to a wire rack to cool completely.