1/4 cup soft butter
3/4 cup sugar
1 egg, beaten
1 1/2 cups pastry flour
1 grated lemon, rind of
1/2 teaspoon salt
2 teaspoon baking powder
1/2 cup milk
1 cup wild blueberries
Mix butter and sugar together until light, creamy and fluffy. Add egg and mix well. Sift dry ingredients together. Add flour mixture to the butter mixture, alternating with milk. (Begin and end with flour for the best texture. Not sure why, but this works.) Toss blueberries with lemon rind and gently fold into batter. Do not over-mix. Fill 12-cupcake pan with paper cups or grease with butter. Fill 2/3 full with batter. Bake in preheated 375 F oven for 14-21 minutes. Remove from cupcake pans and cool on rack.
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