Preheat oven to 425 degrees.
Grease/butter cups of a dark (browns bottoms better than aluminum) 12-muffin/cupcake pan.
Mix topping in small bowl and set aside for last step before baking:
1 tsp. finely grated lemon rind (zest)--should look like coarse mush
2 Tbsp. sugar
Using a wire whisk, sift together in a large bowl:
2 c. flour
1/3 c. sugar
3 tsp. baking powder
1 tsp. salt
Gently toss in the flour mixture until coated:
2 c. blueberries, fresh or frozen
Lightly whisk together in a small bowl:
1/4 c. butter, melted
1 egg, well-beaten
1 c. milk
1 tsp. pure vanilla
Pour the entire bowl of liquid ingredients over the dry ingredients and blueberries. Stir lightly with a fork just until all liquid is absorbed (batter will be lumpy). Spoon into the 12 greased cups of the muffin tin, filling each about 3/4 full.
*Before baking, sprinkle each muffin with the lemon zest and sugar topping mixture.
Bake until golden brown--425 degrees for 20 minutes. Best served hot out of the oven, with a smear of butter, of course. Makes 1 dozen muffins.
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