My Favorite Blueberry Lemon Muffins
wash and zest the rind
extra large egg
Can substitute with frozen
In a large bowl mix flour, sugar, baking powder, and salt.
Add the lemon zest to the flour mixture.
This recipe has a whole tbsp of baking powder, so mix the dry ingredients very well so that the baking powder is well distributed throughout your dry ingredients.
Make a well in the center of your dry ingredients.
In a medium size bowl beat the egg, add the milk and the melted 1/2 cup of butter. Mix well.
Pour the egg mixture into the well of the dry ingredients. Mix with a wooden spoon until just blended. The batter will be lumpy but there should be no actual flour visible.
Fold in the blueberries.
Fill your muffin tins 2/3 full, bake until golden at 375 F, about 20 minutes.
Light Lemon Crunch Topping
While the muffins are still hot. In a small bowl cut and squeeze the lemon juice from your lemon.
Melt 2 tbsp of butter in a small bowl, add to the lemon juice and blend.
Baste the top of each muffin with the butter lemon mixture and sprinkle with white sugar.
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