Lemon Blueberry Muffin

• 2 C all purpose flour
• 3/4 C sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1 C skim milk (from powder is fine)
• 1/4 C canola oil
• 2 T lemon juice
• 1 egg white
• 1 tsp grated lemon rind
• 1 tsp vanilla extract
• 1 1/3 C frozen blueberries, unthawed

Preheat oven to 375 degrees.
Spray muffin tin cups well with a non stick cooking spray.
In a small mixing bowl stir together the milk, canola oil, lemon juice, egg white, lemon rind and vanilla extract.
In a large mixing bowl combine the flour, sugar, baking powder, salt and cinnamon.
Pour the liquid mixture into the flour mixture and stir until just moist.
Fold in the blueberries.
Pour batter into the muffin cups filling each 3/4 full.
Bake 20 minutes or until golden brown.

Using extra large eggs can cause your muffins to be a little runny. If using extra large eggs increase the flour by adding 1 T to the batter. This will ensure the muffins turn out just right.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Another great freezer muffin recipe are these spiced mini muffins.