Blueberry-lemon muffin The classic blueberry muffin gets a kick with the faint, fresh taste of lemon. (Wiqan Ang/Boston Globe)

Blueberry-lemon muffins

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July 4, 2007

Makes 12

Butter (for the pan)
2cups flour
1/2teaspoon salt
2teaspoons baking powder
1/2cup (1 stick) unsalted butter, at room temperature
3/4cup sugar
4egg whites
1teaspoon vanilla extract
1tablespoon grated lemon rind
Juice of 1 lemon
1/2cup milk
1 1/2cups fresh blueberries, picked over for stems and leaves
Extra sugar (for sprinkling)
1. Set the oven at 375 degrees. Grease a 12-cup muffin pan, including top surface. Have on hand a rimmed baking sheet.

2. In a bowl, sift the flour, salt, and baking powder; set aside.

3. In an electric mixer, cream the butter and sugar. Gradually add the egg whites and mix until blended. Beat in the vanilla, lemon rind, and lemon juice.

3. With the mixer set on its lowest speed, beat the flour mixture into the batter alternately with the milk.

4. Remove the bowl from the mixer stand, and use a rubber spatula to fold in the berries. Divide the batter among the muffin cups and sprinkle the tops with sugar.

5. Set the muffins on the sheet. Bake for 20 to 25 minutes or until they are golden, turning the pan halfway through baking. Leave to cool in the pan for a few minutes, then turn out onto a wire rack to cool completely. Rebecca Dalzell

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