Sunday, October 24, 2010

Perfect Lemon Blueberry Muffins


2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup softened butter
1 cup frozen blueberries

Topping
1/4 cup butter, melted
1/2 T lemon juice
1/2 cup sugar

Mix dry ingredients and set aside. Beat eggs, milk and butter. Add dry ingredients and stir to combine. Stir in blueberries gently. Bake at 350 degrees for 20 minutes. Combine butter and lemon juice for the topping. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins. I like to double it and make 24.

*You can leave out the lemon zest and lemon on the topping for normal blueberry muffins. I did here because I didn't have a lemon and they were perfect!

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