Ingredients
Method
- Preheat oven to 375 degrees F.
- Line 12 full sized muffin tins with paper liners and set aside.
- In the bowl of a stand mixer cream together the butter and sugar on medium speed. Add the lemon juice and eggs and mix until incorporated and then finally, mix in the milk.
- In a small bowl, sift together the flour, baking powder and salt.
- Slowly add the flour mixture to the butter mixture until the flour has all been worked in.
- Fold in lemon zest and blueberries.
- Divide the batter evenly between the 12 cupcake liners in the muffin tin. They will be almost full. Sprinkle each muffin generously with raw sugar.
- Bake at 375 degrees F for 18-22 minutes, until a toothpick in the center comes out clean.
- Remove from oven to a cooling rack and allow to cool for at least 10 minutes before eating. Store in a covered container or zip top bag. Enjoy!