Blueberry Muffins

Continuing on the Blueberry theme (I like themes) I also made muffins. This muffin recipe is very versatile, you can add a streusel to the top before baking OR you can switch out the blueberries for so many other  ingredients... cranberries, banana, nuts, chocolate chips... most anything. These are regular sized muffins & they are pretty good for you too so no guilt to have one for breakfast, or two! And did I say they are delish?! They are!

& ha ha, I only had Elmo, Strawberry Shortcake or Duckie baking cups. Can you tell what I chose ;)?

Blueberry Muffins 
 Makes 12 muffins

• 1 & 3/4  cups  AP flour
• 1/3  cup  sugar
• 2  tsp  baking powder
• 1/4  tsp  salt
• 1 egg, beaten
• 3/4  cup  milk
• 1/4  cup  canola oil
• 3/4 cup fresh (or frozen) Blueberries
• 1 tsp Lemon Zest

Preheat oven to 400 degrees F. 

Grease twelve 2-1/2-inch muffin cups or line with baking cups; set aside. In a medium bowl combine flour, sugar, baking powder, & salt. Make a well in center of flour mixture; set aside.

In another bowl combine egg, milk, & oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in the blueberries & lemon zest. 

Spoon batter into prepared muffin cups, filling each 2/3 full. Top each with a little sugar for some crispy-ness (if not using streusal) Bake for 18 to 20 minutes or until golden & a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

*Lishie Tip- For extra moistness, add 1/2 cup plain vanilla yogurt to the egg, milk & oil mixture.