Blueberry Lemon Muffins
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Finely shredded lemon peel||1 Teaspoon|
|Egg||1 , beaten|
|Milk||3⁄4 Cup (12 tbs)|
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Blueberries||3⁄4 Cup (12 tbs), thawed (Fresh Or Frozen)|
In large bowl stir together flour, 1/3 cup of the sugar, baking powder, lemon peel, and salt.
Make a well in center.
Combine egg, milk, and oil.
Add egg mixture all at once to flour mixture.
Stir just till moistened; batter should be lumpy.
Carefully fold blueberries into batter.
Spoon into greased or paper bake cup-lined muffin pans, filling each about 2/3 full.
Bake in 400° oven for 20 to 25 minutes or till golden.
Remove from pans.
If desired, dip hot muffin tops in 1/4 cup melted butter, then in remaining sugar.