Recipe | Blueberry Muffins

      Hope everyone is having a wonderful summer.  It's hard to believe that in just a few days it will be August already!  The stores have clearanced out the patio furniture and filled the isles with school supplies!  Ugh!  Erich has started marching band practice twice a week---soon they will be practicing for long hours during the day and then going to band camp.

      It's been pretty hot, humid and rainy here in SE Michigan.  There's been a few days when there is just a quick shower, then it's really humid and partly cloudy.  Not my favorite kind of weather. To beat the heat last week, Stephenie took Ryan and I to Detroit Kid City.

     Ryan loves to color, even with bingo blotters.  I think we may have a budding artist in the family.

                                                                     Shinola Flagship

   

       I had last Saturday off from work and the Hubster took me out for a night out in the Canfield District of Detroit.  We went to Motor City Brewing Works for a drink and then we went to Seldon Standard for dinner. I love going to downtown Detroit at night and seeing all the beautiful, historic buildings lit up.  Especially in the summer when it's warm enough to have the windows open in the car and walk around.   It was great to get out ---just the two of us.


      The next morning Erich requested that I bake a batch of my Blueberry Muffins.  Being as they are quick and easy to make, approximently 30 minutes from prep to bake time---- I was up to the task.  (So glad he didn't ask for blueberry pancakes.) lol                                        

                                                                      Blueberry Muffins
                                                                                                                                   Preheat oven 425*F

Line cupcake pan with paper liners.

With a wisk, stir together:
2  cups all-purpose flour
3  teaspoon baking powder
1/2  teaspoon salt
2/3 cup  granulated sugar

In a small bowl wisk together:
1  room temperature large egg
1  cup whole milk
1/3  cup canola oil
1  teaspoon vanilla
(1  teaspoon lemon zest optional)

Add 1 pint blueberries to the flour mixture.  Stir together with mixing spoon.  Add wet ingredients and stir together til combined.  Do not over stir.  Fill cupcake liners to top with batter.

Bake for 20-22 minutes or until toothpick comes out clean.  Let cool in pan for few minute or until cool enough to handle and transfer to rack.


       Love to have freshly baked blueberry muffins with a hot cup of coffee, any time of the year.
                                                                 Best wishes to all,
                                                                             ox
                                                                       ~Marcie