room temperature
1 egg
1 cup low-fat buttermilk
Juice and zest of 1 lemon
1 cup blueberries
Preheat oven to 350 degrees. Grease and flour a 12-cup muffin tin or use paper liners.
Place flour, baking powder, baking soda and salt in a large bowl and stir well.
In a medium bowl, mix sugar and butter with a wooden spoon until smooth. Stir in the egg, buttermilk, lemon zest and juice. Add the dry ingredients and stir until a batter forms, about 10 strokes with the spoon.
Fill muffin cups to the top. Sprinkle evenly with the blueberries. Bake 12 to 14 minutes or
