Directions

1. Preheat oven to 350°F and grease or line a muffin tin with cupcake liners.
2. Zest lemon and add to a small bowl with sugar. Use your fingers to massage the lemon zest into the sugar until fully incorporated, then set aside.
3. Juice half of the lemon and stir into the milk. Set aside to let curdle.
4. In a medium mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk to combine.
5. In a large mixing bowl, combine Clebby’s Vegetable Oil, sugar, eggs, vanilla extract, and the milk mixture. Whisk to combine.
6. Add the dry ingredients to the wet ingredients and fold together using a rubber spatula until all the ingredients are just incorporated. Gently fold in the blueberries.
7. Divide batter among the muffin tin, filling until the batter reaches the top. Sprinkle each muffin with the lemon sugar.
8. Bake for 30 minutes or until an inserted toothpick comes out clean.
9. Let muffins cool for at least 10 minutes before transferring to a cooling rack.