Blueberry Lemon Muffins

Adapted from Four Sisters Inn cookbook


1 C. butter
1 C. sugar
½ C. fresh lemon juice
4 eggs
1 egg yolk
2 1/2 C. flour
1/2 t. baking soda
1/2 t. salt
2 T. lemon zest
2 C. fresh blueberries

Preheat oven to 350* Cream the butter and sugar. Add the lemon juice , eggs and yolk and mix well. Combine the flour, baking soda, salt and lemon zest and gently fold into butter mixture. Fold in 1 cup of the blueberries. Spoon batter into greased muffin tins. Arrange the blueberries on top and poke half way with a clean pencil eraser. Bake for 18 minutes. Makes 18-20 muffins.