1 & ¾ C
1 C blueberries
¼ C+2Tbs Sugar
2 ½ tsp.
1 tsp. lemon peel
2 Cups of sugar and
1/2 cup melted butter
1 –2 dozen depending on size
For the tops
1 stick of melted butter in a small custard bowl and about 2 cups
of (additional) sugar in a second bowl.
For the muffins
Mix flour, sugar, baking powder and lemon peel together and set
Mix egg, milk & oil in a bowl and then add the dry ingredients.
Mix until just blended. (Don’t overblend) Fold in blueberries.
Place batter into greased muffin tins (about ¾ full)
Bake at 400º for 20 – 25 minutes.
Remove muffins from tins and let them cool for a few minutes.
Then dip tops in melted butter. Swirl tops around in butter to
fully coat and then dip into sugar and swirl around to fully coat
Set aside to cool- - -Lots a luck! I usually eat one
as I'm dipping the next.
These don't last long at all. . . .
NOTE: A nice lady named
Marcia told me she puts coarse sugar on top of their blueberry muffins
before they bake them. So, I tried it with coarse unprocessed sugar and
they came out great. Sweet and crunchy. Kay said she likes them
better than the way we've been doing them for 38 years.
Thanks to Marcia, we have a new favorite. . .