*  Exported from  MasterCook II  *
                          Blueberry-Lemon Muffins
 Recipe By     : Bernard Clayton “Complete Book of Breads” - Page 574
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Muffins
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 2/3  Cups          All-Purpose Flour
    1      Tablespoon    Baking Powder
    1 1/2  Teaspoons     Salt
      1/2  Cup           Sugar
    2                    Eggs
    1      Cup           Milk
      2/3  Cup           Cooking Oil
    1 1/2  Cups          Fresh Or Frozen Blueberries
      1/2  Tablespoon    Lemon Zest
    4      Tablespoons   Butter
      1/2  Cup           Sugar
 You will need 2 medium (2 1/2“) muffin tins for 18, or 3 small (1 1/2”) muffin
 tins for 36, greased or coated.  Preheat oven to 400 degrees. (If using a
 convection oven, reduce heat by 40 degrees.)  Into a mixing bowl sift the
 flour and add the other dry ingredients.  In a small bowl crack the eggs and
 beat with a wire whisk for 10 seconds. Add the milk and oil to the eggs and
 stir to blend.  Make a well in the flour and pour in the egg-milk mixture.
 Stir as little as possible to moisten the flour.  Set the batter aside for a
 moment.  Combine the blueberries with the lemon zest, and fold the berry mix
 into the muffin mix.  Again stir gently and as little as possible.  Spoon the
 batter into the tins to three-fourths full.  Put the muffins in the oven and
 set the timer for 20 minutes.  It may take them an additional 5 minutes,
 however, to get golden brown.  Check at 15 minutes, and if they are browning
 too quickly, set on the bottom shelf of the oven. NOTE:  In both types of
 ovens, the muffins on the outside may get done before those on the inside.  If
 so, remove the ones that are brown and return the tray to the oven for an
 additional 5 minutes.  In the meantime, melt the butter in a small saucepan.
 Pour the sugar into a small bowl or pan into which the muffins will be dipped.
 When the muffins are baked, cool for 5 minutes.  Run a knife around the edges
 of each
 Tilt the tray and gently lift each muffin from its tin.  Dip the top of each
 lightly in the melted butter and then lightly in the sugar. The muffins can be
 held overnight and heated for eating the following day.  They can also be
 frozen, but fresh baked are best.
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 NOTES : The author writes, “The plump blueberries bake to become deep purple
 pools flavored by the lemon zest.  When the muffins are done and allowed to
 cool for a few moments, each is dipped first in melted butter and then in
 granulated sugar.”
 My note:  These are superior muffins.  While in college, I had a part-time
 baking business to pay for my tuition.  Every weekend, I made and delivered
 hot bagels and these muffins to my client’s homes.  They couldn't get enough
 of them!!!!