Whip up a batch of these cinnamon-blueberry muffins for a breakfast treat or anytime snack.
2 cups all-purpose flour
1/3 cup granulated sugar, plus 2 tablespoons - divided use
1 tablespoon baking powder
1/2 teaspoon grated lemon peel
1 large egg
1 cup skim milk
1/3 cup butter or margarine, plus 1 tablespoon - divided use
3/4 cup blueberries
1/4 teaspoon ground cinnamon
- Preheat oven to 400°F (205°C).
- Mix flour, 1/3 cup sugar, baking powder and lemon peel in large bowl; set aside. Blend egg, milk and 1/3 cup melted butter. Stir into dry ingredients just until blended; gently stir in blueberries. Fill 12 greased 2 1/2-inch muffin-pan cups.
- Bake 15 to 18 minutes or until done. Dip tops of warm muffins in remaining melted butter, then in cinnamon topping if desired. Serve warm.
Makes 12 muffins.