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Blueberry Lemon Muffins




Source of Recipe


Detroit Free Press


List of Ingredients




Shortening for greasing muffin cups

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 egg
3/4 cup milk
1/3 cup vegetable oil
1 cup blueberries, fresh or frozen
1/2 tablespoon lemon zest

Glaze:

2 tablespoons melted butter
1/4 cup sugar

Recipe



Preheat the oven to 400 degrees. Grease 12 muffin cups (2 1/2 inches in diameter), or use smaller muffin cups.

In a medium bowl, sift the flour. Stir in the baking powder, salt and sugar.

In a small bowl, beat the egg with a wire whisk or fork for 10 seconds. Add the milk and vegetable oil to the egg and stir to blend.

Make a well in the flour mixture and pour in the egg mixture. Stir to incorporate, but only enough to moisten the flour; do not overmix. Set the batter aside.

Toss the blueberries with the lemon zest, then fold them into the batter. Stir gently and as little as possible. Spoon the batter into the muffin cups to three-fourths full.

Bake for 20 minutes or until golden brown and a wooden pick inserted in the center comes out clean. Check after 15 minutes; if the muffins are browning too quickly, place them on the bottom shelf of the oven or cover them with aluminum foil.

Remove them from the oven and cool for 5 minutes. Run a knife around the edges and gently lift each muffin out of the tin. Dip the top of each muffin lightly in the melted butter and then in the sugar.

Makes 12 muffins.

Cook's note: The muffins can be held overnight and heated the next day. They also can be frozen.