Suzanne's Lemon Blueberry Muffins

Dear Suzanne: Whoever & wherever you may be, thank you for sharing this recipe with my mom so many years ago. Your blueberry muffins with their lemony-sugar topping are amazing!

WHAT YOU NEED:

1 cup fresh or frozen blueberries, rinsed and patted dry

2 Tbsp. sugar (for the berries)

2 cups all purpose flour

1 Tbsp. baking powder

1 tsp. salt

1/3 – 1/2 cup sugar (for the batter)

1 large egg

1 cup lowfat milk

6 Tbsp. melted butter

TOPPING:

1 Tbsp. sugar (for the topping)

Grated lemon peel from 1 medium lemon (about 1 Tbsp.)

MAKING IT:

Preheat oven to 400°F.  Grease a 12-cup muffin tin.  In a small bowl, toss berries with 2 Tbsp. sugar; set aside. In a large bowl, whisk together flour, baking powder, salt and 1/3 cup sugar (use a bit more if sweeter muffins are desired). 

In a separate bowl, whisk the egg into milk until completely blended.  Make a well in the flour mixture. Add the melted butter to the well and stir a few times. Then add the milk-egg mixture. With quick strokes, stir batter until all the flour is moistened (it will be lumpy).  Carefully fold in berries. 

Fill muffin cups 2/3 full.  In a small bowl, mix together 1 Tbsp. sugar and grated lemon peel; sprinkle on top of each muffin.  Bake for 18-20 minutes or until cake tester comes out clean. Remove muffins from pan to cool on wire rack.  Makes 12 muffins.

NUTRITION:

Nutrition Information per serving (1 Muffin): 180 Calories; 7g Total Fat; (4g Sat Fat; 0g Trans Fat); 30mg Chol; 210mg Sodium; 28g Total Carb; (1g Fiber; 11g Total Sugars; 9g Added Sugars); 4g Protein