This recipe is from a Pampered Chef note card that came with my stoneware muffin pan.

Ingredients

• 2 cups all purpose flour
• 1/4 cup + 2 tablespoons sugar, divided
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon lemon zester
• 1 cup fresh blueberries, rinsed and drained
• 3/4 cup butter or margarine, melted
• 3.4 cup milk
• 1 egg
• 1/4 teaspoon ground cinnamon

1. Preheat oven to 400 F
2. Combine flour, 1/4 cup of sugar, baking powder, salt, and lemon zest. Mix well. Add blueberries and toss gently
3. melt butter, lightly brush cups of muffin pan with butter.  Mix remaining butter with milk and egg. Add to dry ingredients, mix until moistened.  Do not over mix batter will be lumpy.
4. after putting in muffin pan shake remaining sugar and cinnamon over the tops of the muffins
5. Bake for 20 – 25 minutes or until golden brown
6. Cool 5 minutes then remove from pan.

Yield 12 muffins

Nutrients per serving Calories 200, Total Fat 10g, Saturated Fat 6g, Cholesterol 45 mg, Carboyhydrate 25g, Protein 3 g, Sodium 270 mg, Fiber 1g

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