Lemon Blueberry Muffins
Ingredients
| 2 cups | 480 ml | flour |
| 1/2 cup | 120 ml | sugar |
| 3 teaspoons | 15 ml | baking powder |
| 1/2 teaspoon | 2.5 ml | salt |
| 1 | zest of one lemon | |
| 1 | egg | |
| 1 cup | 240 ml | milk |
| 1/2 cup | 120 ml | softened butter |
| 1 cup | 240 ml | fresh or frozen blueberries |
| 1/4 cup | 60 ml | butter, melted — topping |
| 1/2 Tablespoon | 7.5 ml | lemon juice — topping |
| 1/2 cup | 120 ml | sugar — topping |
Instructions
- Preheat oven to 375 degrees and line muffin tin with foil liners (they prevent greasy bottoms) or spray muffin tins with cooking spray. Mix dry ingredients and set aside. With a mixer beat the egg, milk and butter. Add dry ingredients and mix until just combined. Do not overmix or you will have big cracks in your muffins. Stir in blueberries gently. Bake for 20-25 minutes or until tops just start to brown.
- For the Topping: 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.