Best-Ever Blueberry Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 400 degrees F.
2. Stir thoroughly first 5 ingredients. Make well in center.
3. Combine egg, milk, and oil; add all at once to dry mixture. Stir just till moistened.
4. Combine blueberries, 4 tablespoons sugar, and lemon peel and fold into batter.
5. Fill well-greased muffin pans or paper-lined muffin pans 2/3 full.
6. Bake 20 to 25 minutes.
7. While muffins are warm, dip tops in melted butter and then in sugar (can alternately dust with powdered sugar).
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