- flour - 2 cups
- soda - 1/2 teaspoonfuls
- salt - 1/2 teaspoonfuls
- lemon, peel - 1 piece
- milk - 3/4 Cups
- lemon juice - 1 st. a spoon
- vegetable oil - 1/3 cup
- sugar - 3/4 Cups
- egg - 1 piece
- vanilla extract - 1 teaspoon
- blueberries - 2 Cups
- melted butter - 1/2 cups (sprinkling)
- lemon juice - 1/2 cups (sprinkling)
- sugar - 1/2 Cups (sprinkling)
1. Preheat the oven to 190 degrees. Mold the muffin shape with 12 compartments with paper inserts. Sift into a bowl of flour, soda, salt and lemon zest. Set aside. 2. In a separate bowl, mix together the milk and 1 tablespoon of lemon juice, set aside. In another bowl, beat the butter, sugar, egg and vanilla extract. 3. Add the milk-lemon mixture, and then pour the resulting mixture into the dry ingredients. Stir until a uniform consistency is obtained. 4. Add blueberry and stir until it is evenly distributed throughout the test. Divide the dough between the form compartments and bake the muffins for 18-20 minutes. 5. Let the muffins cool on the grate. 6. Meanwhile, mix the melted butter and lemon juice in a small bowl. In a separate bowl, pour out the sugar. 7. Wet a slightly chilled muffin first in an oil mixture, and then dip the top into sugar. 8. Allow the muffins to cool completely on the counter.
Servings: 12