Preheat oven to 400F.
Combine 2 C flour, 1/4C sugar, 1T baking powder, 1/4 t salt.
Add 1T lemon zest. Mix well.
Lightly brush cups of a muffin pan with 3/4C melted butter. Add 3/4 C milk 1 egg to butter and whisk
Add butter mixture to flour and mix. Add 1C blueberries and toss gently.
Divide batter evenly among muffin cups.
Combine remaining 2 T sugar and 1/4 t cinnamon; sprinkle over muffins.
Bake 20-25 minutes or until tops are golden brown and cake tester comes out clean.
Remove from oven to cooling rack. Cool 5 minutes, remove from pan. Serve warm.
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