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Best-Ever Blueberry Muffins

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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.”
READY IN:
40mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

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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