Yes, you read that right: decadent blueberry muffins. Why should chocolate have all the fun? July is bursting with the bounty of summer fruits, and this month blueberries take center stage. This recipe is a definite go-to goodie when preparing for picnics and daytrips this summer. (Or just curl up when the baby is napping and have one yourself: you know you’ve earned it!)

     While wonderful just from the oven, these fruity little guys are even better once they’ve cooled. We saved our leftovers in an airtight container and they were still excellent two days later! It makes about 10 good-sized muffins.

 Ingredients:

2 cups all-purpose flour

2 tsps baking powder

½ tsp salt

½ tsp allspice

½ cup of white sugar

½ cup of brown sugar

1/3 cup of vegetable oil

1 beaten egg

1 cup milk

¼ tsp of vanilla extract

¾ of a cup of fresh blueberries

Directions:

1. Heat your oven to 400 degrees Fahrenheit. Put muffin liners in a 12-cup muffin tin.

2. In a large bowl combine flour, baking powder, salt, allspice, white sugar and brown sugar.

3. In a separate bowl mix vegetable oil, egg and milk. Add the milk mixture to the flour mixture. Mix well. It’s okay if there are some small lumps.

4. Mix in vanilla extract. Fold in blueberries. Spoon the batter into muffin tins until the tins are 2/3 full.

5. Bake for 20-23 minutes. Store leftovers in airtight container.