I know this is so dorky of me, but I'm already trying out recipes for the brunch and I found a definite winner: Lemon Dipped Blueberry Muffins--I've already made them twice this week and finally had Noah take them to work with him so I'd stop eating them. Here's the recipe:
- 1 3/4 C flour
- 1/2 C + 1/2 C sugar divided
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 egg, well beaten
- 1/3 C vegetable oil
- 3/4 C milk
- 1 C fresh blueberries washed and dried (I used frozen and that worked great too)
- 2 tsp grated lemon rind (1 lemon)
- 2 Tbsp butter, melted
- juice of 1 lemon (the recipe calls for 1/4 tsp lemon juice, but I preferred a lot more)
Preheat oven to 400 degrees. In a large bowl, mix the flour with 1/2 C of the sugar, the baking powder and salt. Make a well in the center. Combine the egg, oil and milk. Add to the dry ingredients, stirring just until moistened. Toss the blueberries with 2 Tbsp of sugar and the lemon rind. Fold into the batter. Fill muffin papers or greased muffin pans 2/3 full. Bake for 20 minutes or until golden brown.
While the muffins bake, prepare the topping by mixing the melted butter and lemon juice. Dip the warm muffins in the butter mixture, then in sugar. Note: I forgot to take a picture of them last night, and couldn't find a picture to do them justice--just know they look even better than that picture.
Makes 14 muffins.