Did you know that blueberries are one of the few fruits native to America? Our early settlers in Plymouth, MA were exposed to blueberries by the Native Americans and now they are grown in many regions of the US and Canada. Springtime always seems to bring the blueberries, strawberries and raspberries to center stage in any produce department. I couldn’t pass by the blueberries, perfect for my Sugar Crusted Lemon Blueberry Muffins. I top these with coarse grain sugar for that extra crunch.
One more note, you can make these the night before and bake in the morning – what a wonderful way to start the day!
Sugar Crusted Lemon Blueberry Muffins
- 1 3/4 cups flour
- 1 cup sugar, divided
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 egg, well beaten
- 1/3 cup vegetable oil
- 3/4 cup milk
- 1 cup blueberries, washed and drained
- 2 teaspoons lemon rind, grated
- 2 tablespoons butter, melted
- 1/4 teaspoon lemon juice
Preheat oven to 400 degrees. In a large bowl, mix the flour with 1/2 cup sugar, the baking powder, and salt. Make a well in the center. Combine the egg, oil, and milk. Add to the dry ingredients, stir until moistened. Toss the blueberries with 2 tablespoons of sugar and the lemon rind. Fold into the batter. Fill muffin pans lined or greased 2/3 full. Bake for 20 minutes or until golden brown.
While the muffins are cooking, melt the butter and stir in the lemon juice. Dip the warm muffin tops in the butter and sprinkle with sugar. You can use coarse sugar or granulated sugar for the tops.
Make ahead - you can prepare the batter and fill the muffin cups, cover with plastic wrap and refrigerate. Just bake, dip and serve.