Ingredients:
4 tbsp unsalted butter
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
½ cup sugar
1 large egg, at room temperature
finely grated zest and juice of
1 lemon
1 tsp pure vanilla extract
1 cup milk
2 1⁄4 cups blueberries

Method:
1 Preheat the oven to 425°F (220°C). Melt the butter in a saucepan over medium-low heat.

2 Sift the flour, baking powder, and salt into a bowl (do not make muffins in an electric mixer).

3 Set 2 tablespoons sugar aside and stir the rest into the flour. Make a well in the center.

4 In a separate bowl, beat the egg lightly until just broken down and mixed together.

5 Add the melted butter, lemon zest, vanilla, and milk. Beat the egg mixture until foamy.

6 In a slow, steady stream, pour the egg mixture into the well in the flour.

7 Stir with a rubber spatula, gradually drawing in the dry ingredients to make a smooth batter

8 Gently fold in all the blueberries, being sure not to bruise any of the fruits.

9 Do not over-mix, or the muffins will be tough. Stop when the ingredients are blended.

10 Place the muffin liners in the pan. Spoon in the batter, filling to three-quarters full.

11 Bake for 15–20 minutes, until a skewer inserted in the center comes out clean.

12 Let the muffins cool slightly, then transfer them to a wire rack.

13 In a small bowl, stir the reserved sugar with the lemon juice until the sugar dissolves.

14 While the muffins are warm, dip the crown of each into the sugar and lemon mixture.

15 Set the muffins upright back on the wire rack and brush with any remaining glaze.

16 The warm muffins will absorb the maximum amount of the lemony glaze. STORE Best served warm, but will keep in an airtight container for 2 days.

Lemon and Blueberry Muffins