Blueberry Muffin

INGREDIENTS:

• 1/4 cup butter, softened
• 2/3 cup sugar
• 1 teaspoon finely grated lemon peel
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cups blueberries
• 1 cup plus 2 tbsp cake flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/4 cup chopped pecans, optional
• Topping:
• 1 teaspoon sugar mixed with 1/8 teaspoon ground cinnamon or ground nutmeg

PREPARATION:

Preheat oven to 375°. In large bowl, cream butter, sugar, and lemon until light, about 4 to 5 minutes. Beat in egg and vanilla. Mash 1/4 cup of the blueberries and beat into batter. Whisk together flour, baking powder and salt.
Fold dry ingredients into batter, a little at a time, alternating with milk. Fold in remaining 1 cup blueberries and the pecans, if using. Spoon into 8 paper lined muffin cups.
Sprinkle each muffin with the sugar and spice mixture.
Bake until muffins spring back when lightly touched, about 20 to 25 minutes.