Lemon-Dipped Blueberry Muffins

• Muffins
• 1 cup fresh blueberries
• 1/2 cup sugar, plus
• 2 tablespoons sugar
• 2 teaspoons grated lemon zest
• 1 3/4 cups flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup milk
• 1/3 cup vegetable oil
• 1 egg, beaten
• Glaze
• 2 tablespoons butter, melted
• 1/4 teaspoon lemon juice
• 6 tablespoons sugar

1. Toss blueberries with 2 tbsp of the sugar and the lemon zest in a bowl and set aside.
2. Combine the flour, the remaining 1/2 c sugar, baking powder, and salt in a bowl and mix well.
3. Make a well in the center of the flour mixture.
4. Whisk the milk, oil, and egg in a bowl until blended.
5. Pour this mixture into the well and stir until just moistened.
6. Fold in blueberry mixture carefully.
7. Fill paper-lined or greased muffin cups 2/3 full.
8. Bake at 350u0b0F for 20 minutes or until golden brown.
9. Dip warm muffins in the glaze mixture and then in the sugar.
10. Cool completely on a rack.
11. For the glaze: Combine the butter and lemon juice in a bowl and mix well.

muffins, fresh blueberries, sugar, sugar, lemon zest, flour, baking powder, salt, milk, vegetable oil, egg, butter, lemon juice, sugar

Taken from www.food.com/recipe/lemon-dipped-blueberry-muffins-294274 (may not work)