Lemon Blueberry Muffins

By Steph

Muffins

Ingredients

• 2 cups all-purpose flour
• 1/4 cup plus 2 tbs sugar, divided
• 1 tbs baking powder
• 1/2 tsp salt
• 1 tbs lemon zest
• 1 cup fresh blueberries, rinsed and
• drained
• 3/4 cup butter or margarine, melted
• 3/4 cup milk
• 1 egg
• 1/4 tsp ground cinnamon

Preparation

Step 1

1. Preheat oven to 400. In classic batter bowl, combine flour, 1/4 cup of the sugar, baking powder, salt and lemon zest; mix well. Add blueberries and toss gently.

2. Place butter in small microwave bowl on high for 1 minute or until melted. Using pastry brush, lighlty brush cups of stoneware muffin pan with butter; reserve remaining butter. In small batter bowl, whisk milk, egg and remaining melted butter. Add milk mixture to dry ingredients; mix just until dry ingredients are moistened (batter will be slightly lumpy). Do not over mix.

3. Using medium scoop, divide batter evenly among muffin cups. Combine remaining 2 tbs sugar and cinnamon in flour shaker. sprinkle over muffins.

4. Bake 20-25 minutes or until golden brown and cake inserted in center comes out clean. Remove to nonstick cooling rack. Cool 5 minutes; remove from pan. serve warm.