Blueberry Lemon Muffins
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2 1/2 cups all purpose flour
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1 Tbsp. baking powder
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1 1/2 tsp. salt
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3/4 cup sugar
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2 eggs
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1 cup milk
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1/2 cup cooking oil
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1 1/2 cups fresh or frozen blueberries
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1/2 Tbsp. fresh lemon juice
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1 Tbsp. lemon zest
Glaze
- 4 Tbsp. melted butter
- 1/2 cup sugar
Preheat oven to 400º F (Reduce heat by 40º for convection oven)
Grease 2 medium (2 1/2") muffin tins for 18 muffins or 3 small (1 1/2") muffin tins for 36 muffins.
Sift flour into a large mixing bowl and other dry ingredients.
In a small mixing bowl, beat eggs with a wire whisk for ten seconds. Add milk and oil to the eggs and stir to blend. Make a well in the flour and pour in the egg and milk mixture. Stir as little as possible to moisten dry ingredients. Set batter aside.
Combine the blueberries, lemon juice and zest; fold the berry mixture into the muffin mix and stir gently as little as possible. Fill muffin tins 3/4 full.
Bake 20 minutes or until golden brown. Cool 5 minutes.
Run knife around edge of tins and gently lift muffins out. Dip the top of each muffin lightly into the melted butter and then lightly in sugar.
Makes 18 large or 32 small muffins
Credits: Adapted from Bernard Clayton's New Complete Book of Breads, Simon & Schuster.
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