Lemon Blueberry Muffins - cooking recipe

Ingredients

1/2 cup softened butter
1 1/3 cups sugar
5 drops lemon oil
1 lemon, zest of
1 teaspoon vanilla
4 egg yolks or 2 whole eggs
1 cup buttermilk (or 3/4 cup milk and 1/4 c. plain yogurt)
1/4 cup water
1/4 cup lemon juice
2 2/3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups frozen blueberries

Preparation

Cream together butter, sugar, lemon oil or zest, and vanilla.
Add egg yolks or eggs one at a time and beat well after each one.
In a small bowl, combine buttermilk or milk/yogurt, water, and lemon juice.
In a third bowl, sift together flour, baking soda, and salt.
Alternately add dry ingredients and wet ingredients to butter mixture beginning and ending with dry.
Fold in blueberries.
Spoon evenly into 24 muffin tins.
Bake in preheated oven at 425 degrees for 7 minutes.
Reduce oven heat to 325 degrees and bake for another 10-12 minutes or until the muffins spring back when touched on top.
Remove from tins and cool on wire rack.