It’s July first, friends! I cannot believe how fast these summer months are already flying by! There is nothing better than a warm delicious blueberry muffin with a cup of coffee first thing in the morning even during the midst of summer. I have loved blueberries in my younger years, and I still continue to do so putting them in cereal, eating them plain and using them to cook. They are especially delightful when they’re in muffin form.
As far as this recipe is concerned, these are super easy to make, have less fat than a standard muffin and turn out light and delicious. Too good you won’t be able to eat just one!
1⅓ cups vegetable oil, plus more for brushing the pan
2½ cups all-purpose flour
½ cup whole wheat flour
1½ teaspoons baking powder
2½ cups sugar
¼ teaspoon salt
1½ cups whole milk
3 large eggs
1 teaspoon vanilla extract
Zest and juice from 1 lemon
1 pint blueberries
Preheat the oven to 350 degrees. Brush muffin pan with vegetable oil. Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, vegetable oil, the eggs, vanilla extract, lemon zest and juice in a stand mixer fitted with the paddle attachment on medium speed until combined. Gradually beat in the flour mixture until well combined. Fold the blueberries into the batter with a rubber spatula.
Fill the muffin pan and bake until golden on top and a toothpick inserted into the center comes out clean, 25-30 minutes. Transfer the pan to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely.