blueberry lemon muffins

photo by ellen mcdermott


preheat oven to 400 degrees and grease your muffin pan

sift together
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt

in a separate bowl combine
2 lightly beaten eggs
1 cup milk
1/2 cup vegetable oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

add the milk mixture to the dry ingredients and mix until combined. don't overbeat; it's ok if the batter is lumpy.

mix in
1 cup fresh or dried blueberries (I kindof like the dried ones)

Fill each muffin cup 2/3 full. sprinkle some sugar on top if you'd like. Bake 15-20 minutes until golden brown. eat them slathered with butter and stonewall kitchen sour cherry jam.