2 eggs, beaten to blend
1/2 cup sugar
3/4 cup vegetable oil
3 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon salt
3/4 cup fresh blueberries
Set the oven 350ºF and then fill your muffin tin with liners. Yes, I still use the paper ones.
Beat the eggs and sugar until fluffy and then add the oil, just a tiny bit at a time. Now finish up with the lemon juice and the peel.
So that I don’t make a mess of the island, I usually sift the dry ingredients over a plastic chopping board. Works for me. I just hate a messy kitchen. Once the dry ingredients have been sifted, mix into your batter. Dust the blueberries in a little flour and then fold into your batter. Spoon into your muffin cups and then bake for about 25 minutes. Allow to cool on a wire rack and then serve. Great with coffee in the morning.
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