Lemon Dipped Blueberry Muffins

Lemon and blueberry have always been known to compliment each other and this is still true with these amazing muffins. Serve these at your next brunch.

Ingredients:

• 1 3/4 cups flour
• 1 cup sugar
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 1 egg, well beaten
• 1/3 cup vegetable oil
• 3/4 cup milk
• 1 cup fresh blueberries, washed
• Zest 1 lemon
• 2 tbsp butter, melted
• Juice 1 lemon

Directions:

Preheat oven to 400 degrees. In a large bowl, mix flour with 1/2 cup sugar, baking powder and salt and make a well in center. Combine egg, oil and milk and add to dry ingredients, stirring just until moistened. Toss blueberries with 2 tbsp sugar and lemon rind. Fold into batter and fill muffin papers or greased muffin pans 2/3 full. Bake for 20 minutes or until golden brown. While muffins bake, prepare topping by mixing melted butter and lemon juice. Dip warm muffins in butter mixture, then in sugar.

Number of Servings: 14