Blueberry Lemon Muffins

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Yield 13 2.5 oz muffins

 

24 oz Pastry Flour

10oz Sugar

2.5 T Baking Powder

1.5 tsps Salt

3 ea Eggs Beaten

18 oz Milk

1.5 T Vanilla

8 oz Butter

10 oz Blueberries

1 T Lemon zest

 

Mix all dry ingredients together, melt butter without getting to hot then allow to come down to room temperature. Make a well in the middle of dries and add all liquids with a large spoon.

Keep blueberries frozen until ready to mix, when ready add 2 T of flour to them in a small bowl and fold in to the batter.

Add even scoops to nonstick sprayed muffin tin with muffin paper cups and bake at 350 convection for 25-30 min