Blueberry Lemon Muffins

Ohhhhh Ahhhhh. Blueberries...
I'm not normally a huge muffin fan, but when I saw blueberries and lemons in the title, I had to try this recipe. Plus, it sealed the deal when I saw some nice lookin' fresh blueberries at the grocery store! Anyways, I did a few things to this recipe to make it my own, and I was very pleased with the outcome. These are very moist and really good served warm. Hope you like 'em! My sister made them just the other day and loved them, so I decided to make them again this morning for breakfast. I forgot how AWESOME they are! So I updated this recipe just a bit for all y'all.

Ingredients:
2 c. flour
1/2 c. sugar
3 t. baking powder
zest of one lemon
1/2 t. salt
one egg
1 c. buttermilk
1/2 c. melted butter (real butter)
1 c. fresh blueberries (or 1.5c if you like tons)

Topping:
1/4 c. melted butter
1/2 Tbsp. lemon juice
1/4 c. sugar
Mix dry ingredients and set aside. Whisk eggs, buttermilk and shortening. (If you don't have buttermilk, you can add a tablespoon of lemon juice to regular milk and let it sit for at least 5 min. that's what I did). Add dry ingredients and stir gently to combine (the more you mix muffin batter the more tough the muffins will be). I used real buttermilk this time and found the batter to be almost "cookie dough" thick, so I added a bit more. Fold in blueberries (if you dust them lightly with flour first, it helps to keep them from all sinking to the bottom of your muffins). Bake at 375 degrees for about 15-20 min. Meanwhile, combine butter and lemon juice. While the muffins are still warm, brush the tops with the butter and lemon juice, then quickly sprinkle sugar on top! Makes 12 regular sized muffins. You may want to double this recipe so you can freeze a bunch! I let them cool completely, then stick 'em in a gallon sized ziploc bag and pop 'em into the freezer. Reheat for a few seconds in the microwave when you're ready for one!