Lemon-Blueberry Muffins

My new interest in baking muffins led me to this recipe, from a 2005 issue of Food & Wine magazine. 

Lemon-Blueberry Muffins

(From Food & Wine, August 2005 issue)

1 3/4 cups all-purpose flour

3/4 cup plus 2 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

1 cup blueberries (frozen or fresh)

2 large eggs

1/2 cup milk

1/4 cup vegetable oil

Finely grated zest of 1 lemon

1/4 cup fresh lemon juice

• Preheat the oven to 375 degrees.
  
• Butter a standard 12-cup muffin pan. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries. 
  
• In another medium bowl, whisk in the eggs with the milk, oil and lemon zest, then whisk in the lemon juice.
  
• Using a rubber spatula, fold the egg mixture into the flour mixed until blended; do not overmix.
  
• Spoon the batter into the muffin cups and bake for about 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Server warm or at room temperature.

Enjoy!