Blueberry Lemon Muffins

By plilhig

Ingredients

• 2 2/3 cups all-purpose flour
• 1 tblsp. baking soda
• 1 1/2 tsp. salt
• 1/2 cup sugar
• 2 eggs
• 1 cup whole milk
• 2/3 cup cooking oil
• 1 1/2 cups blueberries
• 2 tsp. lemon zest, divided
• 4 tblsp. butter, melted
• 1/2 cup sugar

Details

Servings 12

Preparation

Step 1

Preheat your oven to 400 degrees and grease the cups of a 12-cup muffin tin with butter.
In a mixing bowl, sift the flour and then add the remaining dry ingredients. Stir to combine and set aside. In a small bowl, whisk the eggs lightly. Add the milk and cooking oil and stir together.
Make a well in the flour mixture and pour all of the milk and egg mixture into the well. Stir as little as possible to moisten the flour. Set the batter aside to rest for a minute. In another small bowl, combine the blueberries and 1 ½ teaspoons of the lemon zest. A microplane zester makes really quick and easy work of the zesting.
Fold the blueberries and lemon zest into the batter with a large spatula. Stir very gently and only enough to fully mix in the berries.
Spoon the batter into the prepared muffin tin. Bake the muffins on a rack in the middle position of the oven for 20 minutes or until they are golden brown on top. Removemuffins from the oven and let them sit while you prepare the topping.
Melt the butter in a small pan. Put the sugar and remaining ½ tsp. lemon zest in a small bowl. Mix the sugar and lemon zest together well.
Run a knife around the edges of each muffin. Remove muffins from the tin one at a time.