Recipe for light, lemon cranberry muffins

 Cake supplies  

- 2 cups of all-purpose flour 

- 1 tablespoon of powder 

- 1/2 teaspoon of soda water 

- 1/4 teaspoon of salt 

- 1/2 cup unsalted butter, softened 

- 1 cup granulated sugar 

- 2 large eggs 

- 1 teaspoon of vanilla extract 

- 1 tablespoon of lemon zest 

- 1/4 cup fresh lemon juice 

- 1/2 cup of milk 

- 1 and 1/2 cups of fresh blueberries 

Instructions: 

1. Preheat the oven to 190°C. Line a muffin pan with parchment paper or lightly oil it.

2. In a large bowl, combine the flour, baking soda, and salt. Shelf 3. In a large bowl, mix the butter and sugar until light and fluffy. Candies