Lemon-Dipped Blueberry Muffins - cooking recipe

Ingredients

Muffins
1 cup fresh blueberries
1/2 cup sugar, plus
2 tablespoons sugar
2 teaspoons grated lemon zest
1 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg, beaten
Glaze
2 tablespoons butter, melted
1/4 teaspoon lemon juice
6 tablespoons sugar

Preparation

Toss blueberries with 2 tbsp of the sugar and the lemon zest in a bowl and set aside.
Combine the flour, the remaining 1/2 c sugar, baking powder, and salt in a bowl and mix well.
Make a well in the center of the flour mixture.
Whisk the milk, oil, and egg in a bowl until blended.
Pour this mixture into the well and stir until just moistened.
Fold in blueberry mixture carefully.
Fill paper-lined or greased muffin cups 2/3 full.
Bake at 350\u00b0F for 20 minutes or until golden brown.
Dip warm muffins in the glaze mixture and then in the sugar.
Cool completely on a rack.
For the glaze: Combine the butter and lemon juice in a bowl and mix well.