The weekend needs a little sugar to start off right. And since it’s the weekend, there’s time in the morning to whip up some blueberry muffins. I try to live by the mantra that “fresh is best,” but life happens. I use frozen blueberries for this batch, but use fresh ones if you have them. The trick to using frozen blueberries is to keep them in the freezer until you need to fold them in. Thawed blueberries turn the batter purple, which is completely fine if you like the color purple. 

Blueberry Muffins

Prep time, 10 minutes, Cook time 20-23 minutes

Ingredients

• 1 1/2 cups unbleached, all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon Kosher salt
• 2 teaspoons baking powder
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1/3 cup olive oil
• 1 egg, beaten
• 1 cup blueberries (fresh or frozen)
• 1 tablespoon sugar (topping)
• 1/2 teaspoon cinnamon (topping)

Directions

Preheat oven to 400 degrees F. Grease muffin cups of muffin pan. (I use olive oil spray)

In a medium-sized mixing bowl, combine flour, sugar, salt, and baking powder. In a separate bowl, mix together beaten egg, milk, olive oil, and vanilla extract. Pour wet mix into the bowl of dry ingredients and stir to combine. Fold in blueberries. Fill muffin cups with batter. In a small bowl, mix together sugar and cinnamon for your topping. Sprinkle topping on filled muffin cups. (You’ll have a little extra cinnamon sugar topping that you can save to use later. I like to indulge and add a little to my cup of coffee. It’s a treat!)

Put muffin pan in preheated oven and cook for 20-23 minutes, or until done. (Use a toothpick to test for whether or not it’s baked. Stick toothpick in the middle of the muffin. If it comes to clean, they are done.)

Let cool for approximately 10 minutes before serving. Enjoy! Now, that’s how to start the weekend!