Lemon-Blueberry Muffins

Many people make muffins just by improvising, and after making them a few times myself I realized how easy it is to do that. This recipe for Lemon-Blueberry Muffins is what came from a few of my improv experiments with muffins.

A few notes, if you feel so inclined, use butter instead of oil and add more sugar, this will make your muffins sweeter and more cake-like. Also, for some reason, whenever I omit the lemon zest I end up with a drier muffin which is a little odd, but something to consider.

At any rate, the recipe follows below:

Lemon Blueberry Muffins

http://the-moebius-sock.blogspot.com/

Makes: 24 regular size muffins

1. Preheat oven to 375 degrees F

2. Grease muffins tins

3. Sift together into a medium sized bowl:

2 1/2 cups whole wheat flour

1 cup all-purpose flour (use more a-p flour and less wheat for a more tender muffin)

1/2 cup sugar

2 tbsp baking powder

1 tsp salt

zest of one lemon

4. In a large bowl beat together:

2/3 cup vegetable oil

1 1/4 cup milk

2 large eggs

5. Gently fold the "dry ingredients" (from step 3) into the "wet ingredients" (from step 4), adding additional milk if needed.

6. Fold in 1 1/2 cups fresh or frozen blueberries

7. Scoop batter into 24 muffins cups

8. Bake for 20-25 muffins (rotating muffin tins halfway through baking) or until a toothpick inserted into the center of a muffin comes out clean.

Enjoy!