Blueberry Muffins for Two

Begin by preheating your oven to 400°. In a standard muffin tin, line 4 muffin cups with liners.

In a small bowl, stir together with a fork the flour, baking powder, nutmeg and salt. Set aside. Now, in a medium bowl, cream the butter, sugar and lemon zest. Beat this mixture very well to incorporate plenty of air into the batter. I’d say 3 minutes should do the trick. Next, add the egg white and continue beating. Then add half of the flour mixture, beating lightly before stirring in half of the buttermilk. Add the remaining half of the flour mixture followed by the remaining buttermilk. When this mixture is fully incorporated, stop mixing! Don’t overmix! Next, toss your clean, dry blueberries with 1 teaspoon of flour, then stir them gently into your batter. Divide the batter evenly between the muffins cups and bake for 19-22 minutes. Enjoy!