Blueberry Lemon Muffins

Preheat oven to 400 degrees. Grease 12 muffin cups with butter (or use baking spray).
In a mixing bowl, sift the flour and then add the remaining dry ingredients. Stir to combine.
2 ⅔ cups all-purpose flour, 1 tablespoon baking soda, 1 ½ teaspoons salt, ½ cup granulated sugar
In a small bowl, whisk the eggs lightly. Add the milk and cooking oil and stir together.
2 eggs, 1 cup whole milk, ⅔ cup cooking oil
Make a well in the flour mixture and pour all of the milk and egg mixture into the well. Stir as little as possible to moisten the flour. Set the batter aside to rest briefly.
In another small bowl, combine the blueberries and 1 ½ teaspoons of the lemon zest.
1 1/2 teaspoons lemon zest
1 ½ cups blueberries
Fold the blueberries into the batter with a large spatula. Stir very gently and only enough to fully mix in the berries.
Spoon the batter into the prepared muffin tin.
Bake on a rack in the middle position of the oven for 20 minutes or until golden brown on top.
Remove from the oven and let sit while you prepare the topping.
Melt the butter in a small pan.
4 tablespoons unsalted butter
Put the sugar and remaining ½ teaspoon lemon zest in a small bowl. Mix the sugar and lemon zest together well.
1/2 teaspoon lemon zest
½ cup granulated sugar
Run a knife around the edges of each muffin. Remove muffins from the tin one at a time.
Brush the top of each muffin with melted butter and then dip it in the sugar and lemon zest mixture.
Place muffins on a rack to cool completely.

Ingredients

Instructions

Notes

Nutrition