Blueberry-Patch Muffins

Blueberry-Patch Muffins
Recipe By : The Family Circle Cookbook, 1974
Serving Size : 12

1 cup Blueberries -- Fresh or Frozen
1 tablespoon sugar -- For Topping
1 teaspoon lemon rind -- grated
2 cups flour, all-purpose
1/3 cup sugar -- For Batter
1 tablespoon baking powder
1 teaspoon salt
1 egg -- beaten
1 cup milk
1/4 cup butter -- melted

1. Pick over blueberries; wash; spread on paper towel to drain, then shake dry. Reserve for Step 4.

2. Combine the 1 tablespoon sugar and the lemon rind in cup; reserve.

3. Sift flour, the 1/3 cup sugar, baking powder and salt into a medium-sized bowl.

4. Combine egg, milk and melted butter in a small bowl; add all at once to dry ingredients; Stir quickly and lightly just until liquid is absorbed (batter will be lumpy); Gently fold in blueberries.

5. Spoon into 12 medium-sized, greased, muffin-pan cups, filling cups two-thirds full; Sprinkle reserved lemon-sugar over.

6. Bake in a hot oven (425°) for 20 minutes or until golder brown; Remove from pan at once; Serve hot.

Makes 12 muffins.
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