Recipe: Blueberry Lemon Muffins

BLUEBERRY LEMON MUFFINS

1 3/4 cups all-purpose flour
1/2 cup granulated sugar, divided use
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 to 2 teaspoons grated lemon peel
1 egg, beaten
3/4 cup milk
1/3 cup vegetable oil
1 cup blueberries (fresh or frozen)
2 tablespoons butter, melted

Lightly grease or place paper liners in 12 (2 1/2-inch) muffin cups.

Combine flour, 1/4 cup of the sugar, baking powder and salt in medium bowl; stir to mix. Stir in lemon peel; set aside.

Combine egg, milk and oil in large bowl; beat until mixed. Add flour mixture to egg mixture, stirring just until ingredients are combined. Be careful not to beat the batter too much; it should still have a few lumps.

Toss blueberries with 2 tablespoons of the sugar. Fold berries into batter. Spoon batter into prepared muffin cups, filling two-thirds full.

Bake in preheated 400-degree oven 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean.

While muffins are warm, dip the tops in melted butter, then in the remaining sugar.

Makes 12 muffins
Source: The Lakeland (FL) Ledger; Thursday, May 6, 1999