Best-Ever Blueberry Muffins

Modified from BH&G's Homemade Bread Cookbook. Tip: if you don't have whole milk on hand, mix your low-fat milk with a pat of melted butter. It helps preserve the fat ratio in the recipe and keeps the muffins from being dry.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• Muffins

• 1 3⁄4 cups all-purpose flour
• 1⁄4 cup granulated sugar
• 2 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon salt
• 1  teaspoon cinnamon
• 1  large egg, well beaten
• 3⁄4 cup  whole milk
• 1⁄3 cup  vegetable oil

• Blueberry mixture

• 1  cup blueberries (thaw & drain if using frozen)
• 3  tablespoons sugar
• 1  teaspoon  grated lemon peel

• Dipping

• 1⁄4 cup butter, melted
• 1⁄4 cup sugar

Directions

1. Preheat oven to 400 degrees F.
2. Stir thoroughly first 5 ingredients. Make well in center.
3. Combine egg, milk, and oil; add all at once to dry mixture. Stir just till moistened.
4. Combine blueberries, 4 tablespoons sugar, and lemon peel and fold into batter.
5. Fill well-greased muffin pans or paper-lined muffin pans 2/3 full.
6. Bake 20 to 25 minutes.
7. While muffins are warm, dip tops in melted butter and then in sugar (can alternately dust with powdered sugar).