Sister's Cafe Lemon Blueberry Muffins

Last week I found fresh blueberries on sale and they were screaming to be made into muffins. These turned out wonderful.  I was also looking for a reason to try the new white whole wheat flour I got at the store.   I only changed a couple of tiny things.  I folded in the blueberries after combining the dry and wet ingredients.  I didn't want the berries to get too smooshed.  I also just dipped the top of the muffins in the butter-lemon juice and sugar and had a ton left over, so I think I will half it next time.  

2 cups flour

1/2 cup sugar

3 tsp baking powder

1/2 tsp salt

zest of one lemon

1 egg

1 cup milk

1/2 cup shortening (or butter*)

1 cup frozen blueberries

Topping (this makes extra - you can try cutting it down if you want):

1/2 cup butter, melted

1 Tb lemon juice

1/2 cup sugar

Mix dry ingredients and set aside. Beat eggs, milk and shortening. Stir in blueberries. Add dry ingredients and stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.

*I substitute butter because I love the taste! It works great either way.