BEST-EVER BLUEBERRY MUFFINS

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Best-Ever Blueberry Muffins image

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.

Provided by heidi

Categories     Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

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
1 cup blueberries (thaw & drain if using frozen)
3 tablespoons sugar
1 teaspoon grated lemon peel
1/4 cup butter, melted
1/4 cup sugar

Steps:

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

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