This recipe is also delicious baked in a 9x13 pan and served as breakfast cake. The lemon zest and glaze are optional, but really, why wouldn't you want lemon?
by Emilee Wells
2 cups flour (I usually use whole wheat)
1/2 cup sugar
1 tbsp. baking powder
1 tsp. salt
1 cup milk
1/4 cup oil (canola, usually)
1 tsp. vanilla
Zest of one lemon
1 cup blueberries, fresh or frozen
Preheat oven to 375. Mix dry ingredients together, then add wet ingredients, plus the zest, and stir until combined. (Don't use an electric mixer, or your muffins will be tough.) Fold in the blueberries. Fill muffin cups 2/3 full (or spread the whole batter into a 9x13 pan) and bake for 15-18 minutes (25-28 for 9x13), until top is golden brown and it springs back when you touch it. Drizzle with Lemon Glaze immediately.
1/2 cup powdered sugar
Juice of one lemon
Mix with a fork until well combined.
If I'm being extra fancy, I will sprinkle the cake lightly with sugar before baking it. That way you get a nice crunchy top underneath the lemon glaze.