Ingredients

• all-purpose flour - 2 cups
• granulated sugar - 1 cup
• baking powder - 1 tablespoon
• salt - ½ teaspoon
• lemon zest - 1 tablespoon
• fresh blueberries - 1 cup
• milk - 1 cup
• vegetable oil - ⅓ cup
• egg - 1 large
• vanilla extract - 1 teaspoon
• lemon juice - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

2. 2.

   In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.

3. 3.

   In a separate bowl, combine the milk, vegetable oil, egg, vanilla extract, and lemon juice.

4. 4.

   Pour the wet ingredients into the dry ingredients and mix until just combined.

5. 5.

   Gently fold in the blueberries.

6. 6.

   Divide the batter evenly among the muffin cups, filling each about 3/4 full.

7. 7.

   Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

8. 8.

   Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Facts