‘Tis the season for fresh blueberries, and I recently made these wicked good blueberry muffins.  It’s a fairly standard muffin recipe, but the fresh blueberries make all the difference. The little bit of lemon peel adds an extra something to them, as well.

Blueberry Muffins
1/3 cup sugar
1 3/4 cup all purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
1 beaten egg
3/4 cup milk
1/3 cup oil
3/4 cup fresh blueberries
1 tsp finely shredded lemon peel

In a large mixing bowl, stir together the flour, sugar, baking powder and salt. In a separate bowl, combine the egg, milk and oil. Add egg mixture all at once to the flour mixture.

Stir until just moistened; add blueberries and lemon peel and fold into batter.

Line muffin pans with paper cups (I just sprayed my pans with cooking spray), fill 2/3 full. Bake in a 400 degree oven for 15-20 minutes or until golden.

Linking this to Fingerprints on the Fridge/All Things Related/It’s a Blog Party