This week’s recipe comes from Samantha St. Marie ’18 Blueberry muffins are the perfect addition to any Sunday brunch and will enhance any at home Easter celebration. Because the muffins are easy to make and easy to transfer, they can also serve as a last minute gift for the host of the brunch or other gathering you may be attending Easter weekend. The muffins are just as great out of the oven as they are the morning after being made.
1¾ cups all-purpose flour
1/3 cup sugar
2 tsps. baking powder
1 beaten egg
¾ cup milk
¼ cup cooking oil
¼ teaspoon salt
¾ to 1 cup frozen or fresh blueberries
Optional: 1 to 2 teaspoons lemon zest
Optional: Combine small amount of cinnamon and sugar for muffin top
Preheat oven to 400 degrees Fahrenheit. Line 10 to 12 muffin cups. In a large mixing bowl combine flour, sugar, baking powder, and salt. Create a well in the mixture and beat in the egg with the milk and cooking oil. Stir until mixture is moistened and lumpy. Fold in the blueberries and lemon zest if desired. Scoop the batter into the muffin cups until about 2/3 filled. Optional: top the muffins with the cinnamon sugar mixture at this time. Bake for 20 minutes or until golden. Cool slightly and remove from pans to cool completely on wire racks. Enjoy with butter or blueberry jam or plain.