Blueberry Muffins Extraordinaire

It's cold outside and right now there are snowball-sized snowflakes falling gracefully from the sky...time for comfort food.  I have always been a fan of blueberry muffins.  I know they are not as healthy as they sound...really just small cupcakes, un-iced.  Well, maybe not that bad, but certainly not diet-food.  It's okay, because when it's cold you need warmth and comfort.  Well here it is...

Blueberry Muffins Extraordinaire

1/2 cup melted butter (cooled)
2 large eggs
1/2 cup milk
2 cups unbleached, all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp sa;t
2 1/2 cups fresh blueberries
1 tsp lemon zest (optional)

Preheat oven to 375F.  Line a 12 cup muffin tin with cupcake liners.
Whisk the butter, eggs and milk in a bowl.  In another bowl (or bowl of stand mixer), whisk together the flour, sugar, baking powder and salt.  Add wet ingredients all at once to the dry ingredients and stir until just blended.  (Don't stir too long or the mix will become goopy and the muffins will be tough when baked).  Fold in blueberries and lemon zest (if using).  Divide among the muffin cups and sprinkle the muffins with one teaspoon of sugar.  Bake until a toothpick comes clean and the muffins are golden, 25 - 30 mins.
Eat warm...if you want to be really bad, spread with butter before eating.  Enjoy with a nice cup of tea.