Blueberry muffins

Preheat the oven to 180°C and prepare a muffin tray with paper liners.

Work the butter at room temperature in a bowl together with the sugar until you obtain a smooth and homogeneous cream.

Then add the whole egg and the egg yolk and keep working to incorporate them well.

Add the milk in a stream and the grated zest of the well-washed and dried lemon.

Sift the flour and baking powder together into the bowl, then combine, mixing well to avoid lumps.

Add the blueberries to the batter, setting some aside to add directly into the liner after pouring in the mixture.

Stir the batter gently so as not to break them.

Pour into the classic paper liners and place them in the muffin tray, always filling 2/3 of each liner.

Add a few blueberries on top of each muffin.

Bake in a preheated static oven at 180° for 25 minutes. Before removing them from the oven, always do the toothpick test: if it comes out dry and clean, they are ready; otherwise, bake for a few more minutes.