Ingredients

2 cups unsifted all-purpose flour

1/2 cup sugar

1 Tablespoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

3/4 cup buttermilk

6 Tablespoons melted butter

2 teaspoons finely grated lemon zest

1 teaspoon pure vanilla extract

1 cup blueberries

Preheat oven to 400 degrees and set the oven rack to the middle position. Grease and flour 12 muffin cups or use paper liners.

Sift together the flour, sugar, baking powder, baking soda and salt. In another bowl combine the eggs, buttermilk, butter, lemon zest and vanilla. Stir the egg mixture into the dry ingredients just until moistened. Do not over beat or the muffins will be grainy. Fold in the berries, mixing until just combined. Fill the muffin cups three-quarters full.

Bake for 20 to 25 minutes, or until the muffins are golden. If you do not use paper liners, let muffins stand in the pan for 15 to 20 minutes before removing.

For an added treat, sprinkle tops before baking with cinnamon sugar.

• Cabernet Inn on VirtualCities.com
• Cabernet Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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