Lemon-Dipped Blueberry Muffins

Submitted by Nancy G.

"A little bit different than plain blueberry muffins."

 

• Ready In: 40mins
• Ingredients: 13
• Yields: 12 muffins
• Serves: 12

ingredients

• Muffins

• 1 cup fresh blueberries
• 1⁄2 cup sugar, plus
• 2 tablespoons sugar
• 2 teaspoons grated lemon zest
• 1 3⁄4 cups flour
• 2 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon salt
• 3⁄4 cup milk
• 1⁄3 cup vegetable oil
• 1 egg, beaten

• Glaze

• 2 tablespoons butter, melted
• 1⁄4 teaspoon lemon juice
• 6 tablespoons sugar

directions

1. Toss blueberries with 2 tbsp of the sugar and the lemon zest in a bowl and set aside.
2. Combine the flour, the remaining 1/2 c sugar, baking powder, and salt in a bowl and mix well.
3. Make a well in the center of the flour mixture.
4. Whisk the milk, oil, and egg in a bowl until blended.
5. Pour this mixture into the well and stir until just moistened.
6. Fold in blueberry mixture carefully.
7. Fill paper-lined or greased muffin cups 2/3 full.
8. Bake at 350ºF for 20 minutes or until golden brown.
9. Dip warm muffins in the glaze mixture and then in the sugar.
10. Cool completely on a rack.
11. For the glaze: Combine the butter and lemon juice in a bowl and mix well.

Reviews

[Cook4_6]

I had blueberries that needed to be used, and love the combination of lemon and blueberries; so I made these for breakfast this morning. They were quick to make and tasted wonderful.....even though I am pretty sure I skipped the salt! Thanks for posting! (I assumed that these were to be baked at 350 degrees)