It’s summer and the late breakfast and lazy mornings are currently ruling our days. That’s why I decided to whip up some of my favorite blueberry muffins – they are the perfect addition to any brunch or breakfast and with blueberries being in season they turn out just divine. So lets get down to the nitty gritty of making these perfect blueberry muffins;
What you’ll need:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1⁄2 cup sugar
2 tablespoons cocoa powder
1 1/3 cups vegetable oil
2 eggs
1⁄2 teaspoon vanilla extract
1 cup milk
1 teaspoon vinegar
1 cup fresh or frozen blueberries (depending how much you like blueberries)
Preheat the oven to 355 degrees F.
Take a 24 count muffin pan – I used these awesome silicon baking pans from Happy Cook which make muffin baking a breeze. Next whisk the flour, baking soda, sugar, cocoa powder and salt into a large-size bowl. Set the bowl aside. In the bowl of an electric stand mixer, with a paddle attachment, vegetable oil, eggs, milk, vinegar & vanilla on low for about 30 seconds. Leave mixer on low speed and gradually add in the large-size bowl of dry mixture.
Lastly, fold in gently about a cup of blueberries (more or less depending on your love of blueberries). 
Fill your muffin pan 2/3 full with batter (if your using a silicon baking pan be sure to slide a cookie sheet or cooling rack underneath it before transporting) and bake for 19 minutes or until golden and baked through.
Once your muffins are cooled you can easily pop them out of your baking pan & serve with butter or jam. If you used a silicon baking pan like I did your clean up will be a cinch (which is why I would highly recommend it).
So there you have it, my favorite summer blueberry muffins! Enjoy 
