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Rainy Day Best Blueberry Muffins

May 22, 2012

With a strong tease of summer in the air the past weekend and gardeners out planning to make the world a beautiful place the weather changed and we’ve got sheets of rain coming down. No better time than today to make a batch of the world’s best blueberry muffins.

For the dry ingredients, you will need:

1½ c. flour

¼ c. oats

4 tsp. baking powder

½ tsp. salt

½ tsp. cinnamon

For the wet ingredients, combine and mix well the following:

1 egg

1 c. milk

¼ c. Splenda/brown sugar or  1/3 c. sugar

1/3 c. vegetable oil

1 tsp. vanilla

Dust 1½ c. frozen or fresh blueberries with  1/3 c. flour

The secret to this recipe is to add ~2 T. lemon zest, which I happened to have frozen after making a salad dressing with lemon earlier in the week. Sprinkle the lemon zest in with the wet ingredients.

Add wet ingredients and blueberries to the dry; mix only until flour has blended in well. A lumpy batter is OK. You don’t want to over mix the flour. Pour into a prepared muffin pan sprayed with a little olive oil. Sprinkle each muffin with a few more oats. Makes 12.

Bake at 375 degrees F for 20-22 minutes, depending on your oven.

Serve with butter or preserves and just enjoy the rain, as the trees and gardens need a good soaking.

A drink to go with blueberry muffins? Champagne and orange juice. Why not.

From my kitchen to yours – enjoy!

From → Recipes

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