Blueberry-Lemon Muffins (Recipe)

Ingredients

1 3/4 cups all-purpose flour

1/2 cup sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 to 2 teaspoons grated lemon peel

1 egg, beaten

3/4 cup milk

1/3 cup cooking oil

1 cup blueberries

2 tablespoons butter, melted

Steps

1. Preheat oven 400°.

2. Lightly grease or place paper liners in twelve 2 1/2-inch muffin cups.

3. In a medium bowl, stir together the flour, 1/4 cup of the sugar, the baking powder and salt.  Stir in the grated lemon peel.

4. In a large bowl, beat the egg with the milk and oil.  Add the flour mixture to the egg mixture, stirring just to combine the ingredients.  Be careful not to beat the batter too much; it should still have a few lumps.

5. Toss the blueberries with 2 tablespoons of the sugar.  Fold the blueberries into the batter.  Spoon the batter into the prepared cups, filling them only 2/3 full.

6. Bake the muffins in the 400° oven for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean.  While the muffins are warm, did the tops in the melted butter, then in the remaining sugar.

Tips:

When grating lemon peel, be careful to remove only the yellow part of the rind.  If you grate the white part of the peel, it will add a bitter taste.

If you're watching your sodium intake, we suggest you reduce the salt to 1/4 teaspoon.

If fresh blueberries aren't in season, substitute frozen berries you don't even have to thaw the berries before using them.  We think these muffins taste great either way!