Ingredients

• 2 cups Whole Wheat Pastry Flour
• 1 tsp Baking Soda
• 2 tsp Baking Powder
• ¾ tsp Salt
• ½ cup Unsalted Butter
• 1 cup Sugar
• 2 Eggs
• 1 tsp Lemon Zest
• 1 tsp Vanilla Extract
• ¾ cup Buttermilk
• 1 pint fresh Blueberries
• 2 Tbsp Sparkling Sugar

Instructions

1. Preheat oven to 375°F. Line two muffin tins with paper liners; set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
3. In a standing mixer, cream butter and sugar. Add eggs, lemon zest, vanilla extract and buttermilk. Mix well until smooth, then add flour and mix on low until combined. Remove bowl from mixer and fold in blueberries.
4. Spoon batter into prepared tins and sprinkle ¼ teaspoon sparkling sugar on top of each muffin. Bake 18–20 minutes.