Ingredients

• 2 whole eggs and 1 yolk
• 180g butter
• 200g sugar
• 380g flour 00
• 1 packet of baking powder
• a pinch of fine salt
• 1 vanilla bean
• 250ml whole milk
• zest of 1 lemon
• 250g blueberries

Preparation

To prepare blueberry muffins, start by preheating the oven to 180°C. Soften the butter at room temperature and then beat it with the sugar for a few minutes until creamy. Break the eggs into a bowl and add them one by one to the mixture; also add the yolk and continue beating until you get a well-blended mixture. Add the milk and then the flour sifted with the baking powder, a pinch of fine salt, and the vanilla seeds extracted from the pod. Finally, grate the lemon zest and add it to the mixture. Wash and dry the blueberries, and add them to the batter, mixing gently. Fill muffin cups about 2/3 full with the batter and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.