Very Blueberry Muffins (8 servings) 1/4 cup butter - softened 2/3 cup sugar 1 teaspoon finely grated lemon peel 1 large egg 1/2 teaspoon vanilla 1 and 1/4 cups blueberries 1 cup plus 2 Tablespoons cake flour - sifted 1 teaspoon salt 1/3 cup milk 1/4 cup pecans - chopped Preheat oven to 375 degrees F. In large bowl, cream butter, sugar, and lemon until light, about 4 or 5 minutes. Beat in egg and vanilla. Mash 1/4 cup of the blueberries and beat into batter. Whisk together flour, baking flour and salt. Fold dry ingredients into batter, a little at a time, alternating with milk. Fold in remaining 1 cup blueberries and pecans. Spoon batter into 8 muffin cups that have been either lined with muffin papers or generously greased with cooking spray. Fill the cups between 2/3 and 3/4 full. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Enjoy! For this recipe, some of the blueberries are mashed and stirred into the batter while more blueberries are gently folded in. It's blueberry madness! Mr Breakfast would like to thank callie789 for this recipe. Recipe number 2774. Submitted 3/1/2010.