Blueberry Lemon Love!

Yesterday had a family BBQ - it was great fun!! Lots of laughs, lots of food and lots of talking!! :)  My kind of day!! Nothing better than spending some time with people you LOVE!!

Of course, had to bring some baking gifts!! So went on a search for a light tasty muffin.  Was in the mood for something lemony and when I found these lanas' blueberry-lemon-muffins - I knew this would be yummy!!



Lemon and Blueberries are a match made in heaven!



You bake the muffins, brush some melted butter and dunk in a mix of sugar and lemon zest... mmmm!






Blueberry Lemon Muffins (my changes in red)

2 2/3 cups all-purpose flour
1 tblsp. baking soda
1 ½ tsp. salt
½ cup sugar (used a little less)
2 eggs
1 cup whole milk (used low fat)
2/3 cup cooking oil (used Canola)
1 ½ cups blueberries (used 1 cup fresh and 1 cup frozen)
2 tsp. lemon zest, divided (think I used way more than that!! Zested 2 lemons)
4 tblsp. butter, melted
½ cup sugar (used about 1/4 cup)
 
Preheat your oven to 400 degrees (used 350F) and grease the cups of a 12-cup muffin tin with butter (was lazy - used Pam).

In a mixing bowl, sift the flour and then add the remaining dry ingredients. Stir to combine and set aside. In a small bowl, whisk the eggs lightly. Add the milk and cooking oil and stir together. (didn't sift)

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 for a minute. 
 
In another small bowl, combine the blueberries and 1 ½ teaspoons of the lemon zest. A microplane zester makes really quick and easy work of the zesting.
 
Fold the blueberries and lemon zest 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 the muffins on a rack in the middle position of the oven for 20 minutes or until they are golden brown on top. Removemuffins from the oven and let them sit while you prepare the topping.

Melt the butter in a small pan. Put the sugar and remaining ½ tsp. lemon zest in a small bowl. Mix the sugar and lemon zest together well.

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.