From Cook's Country
Makes 12 muffins
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoons salt
2 eggs
3/4 cup packed light brown sugar
3 tablespoons unsalted butter, melted and cooled
3/4 cup nonfat buttermilk
1 teaspoon grated zest and 2 teaspoons juice from one lemon
1 teaspoon vanilla
1 cup frozen blueberries
Preheat oven to 375. Spray 12 cup muffin tin with nonstick spray. Whisk 2 cups flour, baking powder, baking soda, and salt together in large bowl.
Whisk eggs and brown sugar in medium bowl. Gradually whisk in butter, buttermilk, lemon zest, lemon juice, and vanilla until well-blended. Fold into dry mixture (a few streaks should remain). Toss blueberries with remaining tablespoon flour and gently fold into batter. Bake 25-30 minutes, rotating halfway through baking.
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