These light, delicious sweet muffins are quick and easy to make for breakfast, for coffee or for anytime!
Sugar Topped Blueberry Muffins
1 3/4 C flour (all purpose)
1/3 C sugar, plus 2/3 C for tops
2 tsp baking powder
1/2 tsp salt
1 large egg, lightly beaten
3/4 C milk
1/3 C vegetable oil
1 tsp lemon zest
3/4 to 1 C blueberries
Preheat oven to 400 degrees.
In a large bowl, sift together flour, 1/3 C sugar, baking powder, and salt.
Combine egg, milk and oil in another bowl.
Add wet ingredients to dry ingredients.
Stir to combine. Do not over mix or muffins will be tough.
Butter muffin tins and fill each approximately 2/3 full.
1 T at a time sprinkle sugar over the top of each muffin until the entire surface of the batter.
Place in a preheated over and bake for 20-25 minutes. When muffin tops are golden remove from oven. Cool for 7 - 10 minutes. Gently remove from the pan and continue cooling on a rack or serve immediately with butter.
(PS It's nice to be back.)
