Ingredients
Scale
- 2 cups flour
- 1 cup sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest from 1 lemon
- 1 egg
- 1 cup whole milk
- 3/4 cup butter, melted and cooled slightly, divided
- 1 cup blueberries (fresh or frozen, but the latter needs to be thawed and drained)
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 375 degrees. Spray 16 muffin cups with nonstick cooking spray. (Fill empty cups halfway with water so the pan doesn’t burn.)
- In a large mixing bowl, whisk together the flour, 1/2 cup of the sugar, baking powder, salt and lemon zest. Set aside.
- In a medium mixing bowl, whisk the egg; whisk in the milk and 1/2 cup of the melted butter. Stir the egg mixture into the dry ingredients just until mixed (batter will be lumpy). Gently fold in blueberries. Fill muffin cups 2/3 full (I like to use a large spring-loaded ice cream scoop). Bake for 20 minutes or until a tester inserted in the center of one of the muffins comes out clean.
- While the muffins are baking, make the topping: Combine the remaining 1/4 cup melted butter and the lemon juice. Put in a shallow dish. Put remaining 1/2 cup sugar in another shallow dish.
- When the muffins are slightly cooled, remove from the pan and dunk the tops into the lemon-butter mixture, then into sugar. Place on a wire rack to cool completely
Notes
High altitude: no adjustments are necessary.
- Category: Breakfast and brunch, make ahead
