Lemon Blueberry Muffins

Yummy and delicious muffin recipe that I have made several times.

* 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.

**recipe borrowed from www.hillbillyhousewife.com***

**I am always on the lookout for blueberries on sale since we love these muffins. The large pack of bluebrries at Costco was $5.99, which I figured out that it was about the same as getting a small container of blueberries for $1.50 ( a good deal). I divided them up into bags and put into the freezer for the next time that I made these muffins!

Whenever I make this recipe, I leave a few muffins out for a snack for that day and then put the rest in sandwich bags. Then I put all the sandwich bags with muffins into a freezer bag and save for another day for snacks.