Lemon Blueberry Muffins

There has always been something so clean and new about breakfast. What other part of the day has the consistent feelings of possibility? With so many hours ahead before the next nightfall.....

No.

I doubt any morning is actually that idyllic. Usually I can't function like a normal human being before downing a big mug of coffee. Imagine for a moment: blinded by the lights of your kitchen, groggy from the previous night's spotty sleep. And then, with the blessed beep of the coffee machine, signaling that the coffee is ready, comes salvation. Coffee invigorates, coffee wakes. Good coffee is an essential ingredient to a good morning.

Of course, to get the most out of your coffee, you must have the perfect muffin. Blueberry picking is a summer tradition in my family, and with so many extra blueberries lying around, we have had the time to develop and fine-tune some truly outstanding recipes that showcase the fruit. The one below is one of my favorites.

Lemony Blueberry Muffins
makes around 15 muffins

2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

Lemon zest from 1 lemon

3/4 cups sugar

1 cup milk

1/3 cup canola oil

1 teaspoon lemon extract

1 tablespoon apple cider vinegar

1 1/2 cups blueberries


Directions
Preheat oven to 375 degrees. Line muffin pan with paper cups.
Combine flour, baking soda, salt and lemon zest.
In another bowl, combine sugar, milk, oil, extract and vinegar. Mix well.
Add dry ingredients to the wet until just combined, do not overmix.
Fold in berries gently.
Fill the muffin cups about 2/3rds full.
Bake until golden brown, around 23 minutes. Check after 20 minutes because oven temperatures vary!