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Lemon Blueberry Muffins

For the perfect warm-weather breakfast...

3 cups		unsifted flour
1 cup		granulated sugar
4½ tsp		baking powder
½ tsp		sea salt
2 large		eggs
½ cup		canola oil
1½ cups		milk
¼ tsp		ground cinnamon
½ cup		grated lemon zest (from 2 large lemons)
1½ cups		blueberries
		sugar in the raw (optional)

1	Preheat the oven to 350°F.
2	In a medium bowl, mix together the flour, sugar, baking powder and salt.
3	In a separate bowl, whisk the eggs together. Stir in the oil and the milk.
4	Add the wet ingredients to the dry ingredients and mix until combined. Stir in the cinnamon, lemon zest and blueberries.
5	Lightly grease a muffin pan with nonstick spray or melted butter and fill each cup 2/3 full with the batter. Sprinkle the top of each muffin with Sugar in the Raw, if using.
6	Bake for 20-25 minutes, until a toothpick inserted in a muffin comes out clean.

Yield: 16 regular or 12 supersize muffins

Recipe Source

The Summer House Cookbook