Blueberry Muffins

Corinne went through the trouble of picking me fresh blueberries. So, I figured the least I could do was make her fresh blueberry muffins. I found a base recipe and went to tweaking. They turned out fantastic (if I do say so myself). So, I thought I would share the final recipe with you and with forgetful me when I want to make them again.

Ingredients

• 3/4 cup milk
• Lemon Juice from 2 lemons (around 1/4 cup)
  
• 2 cups whole wheat flour
• 1/2 cup sugar
• 1/2 cup brown sugar
  
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/4 cup vegetable oil
• 1 cup fresh or frozen blueberries

Directions

1. In a small bowl, mix milk and lemon juice; set aside.
2. In a large bowl, combine flour, sugar, brown sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture; mix well. Gently stir into flour mixture just until moistened. Fold in blueberries.
3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F at 22 minutes or until center of muffin springs back when lightly touched.