Lemon Blueberry Muffins

Ingredients

• 2 cups all-purpose or gluten free flour
• 1 ¹⁄₂ tsp baking powder
• ¹⁄₂ tsp baking soda
• ¹⁄₂ tsp salt
• zest of one lemon
• ³⁄₄ cup milk
• 1 tbsp lemon juice, about 1/2 a lemon
• ¹⁄₃ cup oil
• ³⁄₄ cup sugar
• 1 egg, beaten
• 1 tsp vanilla extract
• ¹⁄₂ tsp almond extract
• 1 cup blueberries

Preparation

1. Preheat oven to 375° F (190° C).
2. Lightly spray or brush Muffin Maker with vegetable oil.
3. Whisk first 5 ingredients and set aside.
4. Add lemon juice to milk.
5. In a separate bowl, whisk together oil, sugar, egg, vanilla extract, almond extract and milk.
6. Toss blueberries in 1 tbsp of dry ingredients.
7. Using Corner Spatula, stir wet into dry until just moistened. Add blueberries with last few strokes.
8. Scoop into Muffin Maker. Bake 15–18 minutes.