You know when blueberries appear at the local market, summer is on its way. We love this time of year when all fruits and vegetable seem more abundant and lush. Our cooking style changes a little bit allowing produces to take center stage with salads and desserts served with seeasonal fruits. Here is a recipe we make on a regular basis. These jewels freeze beautifully and make for the perfect breakfast with a strong cup of coffee.
INGREDIENTS
1 and 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg at room temperature
1/2 cup milk (depending on desired consistency)
1 and 1/2 cups fresh blueberries
1 teaspoon vanilla extract
Optional: 1 tablespoon lemon zest for extra flavor
PREPARATION
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. If using lemon zest, add it to the dry ingredients and mix well.
In a separate bowl, beat together the vegetable oil, egg, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the blueberries until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your freshly baked blueberry muffins warm or at room temperature! They’re best enjoyed the same day they’re made.
risespice.com 
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