Lemon Blueberry Crunch Muffins

• FOR THE MUFFINS:
• 2 cups Cake Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 whole Lemon, Zested
• 3/4 cups Milk
• 1 Tablespoon Lemon Juice
• 1/3 cups Oil
• 3/4 cups Sugar
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 2 cups Blueberries
• FOR THE TOPPING:
• 1/2 cups Melted Butter
• 1/2 cups Lemon Juice
• 1/2 cups Sugar

1. Preheat oven to 375u0b0F and prepare a muffin tin with 12 large/jumbo muffin liners.
2. For the muffins, sift together the flour, baking soda, salt and lemon zest and set aside.
3. In a separate bowl, mix together the milk and 1 tablespoon lemon juice; set aside.
4. In one more bowl, whisk together the oil, sugar, egg and vanilla extract. Add the milk/lemon mixture and then add the wet ingredients to the dry ingredients. Mix until almost combined and then add the blueberries and finish stirring.
5. Divide batter between the 12 muffin cups and bake for 18-20 minutes. Remove to cool on a wire rack.
6. While muffins are cooling, prepare the topping. Mix together melted butter and lemon juice in a small bowl. In a separate bowl, add the sugar. Dip the slightly cooled muffins first into the butter mixture and then into the sugar to coat the top of the muffin. Allow the dipped muffins to cool completely on wire racks.

muffins, flour, baking soda, salt, lemon, milk, lemon juice, oil, sugar, egg, vanilla, blueberries, butter, lemon juice, sugar

Taken from tastykitchen.com/recipes/breads/lemon-blueberry-crunch-muffins/ (may not work)