½ cup softened butter
1 cup plus 2 tablespoons sugar
2 eggs, room temp
1/2 tablespoon vanilla extract
1/2 tablespoon lemon zest
2 cups all-purpose flour, or, 1 ½ cups all-purpose & ½ cup rye flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk, room temperature
2 cups blueberries, washed, drained and picked over
1 heaping tablespoon chia seeds
Preheat the oven to 375F.
Cream the butter, lemon zest, and sugar for 3 to 4 minutes, until light.
Add the eggs, one at a time, beating well after each addition. Add the vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries and the chia seeds.
Line 16 standard muffin tin cups with cupcake liners, and fill with batter. Bake for about 20 to 25 minutes. Store leftovers at room temperature, tightly wrapped, for up to three days.