Blueberry muffins

Here's a classic blueberry muffin recipe that's moist, tender, and bursting with fresh blueberries:

Ingredients:

• All-purpose flour - 1 3/4 cups (220g)
• Granulated sugar - 3/4 cup (150g)
• Baking powder - 2 teaspoons
• Salt - 1/2 teaspoon
• Egg - 1 large
• Milk - 1/2 cup (120ml)
• Vegetable oil or melted butter - 1/3 cup (80ml)
• Vanilla extract - 1 teaspoon
• Fresh or frozen blueberries - 1 cup (150g)
• Lemon zest (optional) - 1 teaspoon
• Coarse sugar (optional) - for sprinkling on top

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Combine Wet Ingredients: In another bowl, whisk together the egg, milk, vegetable oil or melted butter, and vanilla extract until well combined.

4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be lumpy.

5. Fold in Blueberries: Gently fold in the blueberries and lemon zest (if using) with a spatula, ensuring the berries are evenly distributed throughout the batter.

6. Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar for a crunchy topping if desired.

7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

8. Cool and Serve: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

These blueberry muffins are perfect for breakfast or as a snack. Enjoy them warm with a bit of butter or as they are!