Lemon Blueberry Muffins

Ingredients

1 egg

1 cup milk

1/3 cup light flavored oil (vegetable, grapeseed, canola)

1 teaspoon vanilla extract

Zest of 1 lemon

2 cups All Purpose Flour

2 teaspoons baking soda

1/3 cup white sugar

½ teaspoon salt

1 cup fresh blueberries

Directions

Pre heat oven to 400 degrees.

Line a 12-cup muffin pan with cupcake liners.

Crack egg into a medium bowl and stir until foamy with a wire whisk.

Next add milk, oil, and vanilla then whisk until well combined.

Using a grater or micro plane, scrape the zest (yellow outer peel) of one small lemon and add to the liquids, stir to incorporate.

In another bowl combine flour, baking soda, sugar, and salt.

Stir with a fork to combine.

Add blueberries to the flour mixture and stir until blueberries are coated with flour.

Next, fold wet ingredients into flour mixture using a rubber scraper to fold the dough over until just combined, (dough should be wet without dry pockets of flour).

Do not over mix.

Using a large spoon, fill muffin cups ¾ of the way full.

Bake for 25 to 30 minutes or until the tops of your muffins turn brown.