Blueberry Baby Muffins

I had a craving the other day for blueberry muffins but I didn't want big blueberry muffins because I like little muffins that are cute either that or big giant muffins but not those dinky middle-sized muffins that I used to think were normal so I made these little tiny blueberry muffins that tasted more like cake than anything and now I'm sharing the recipe with you because my brain is going to explode if I think about the bar exam for one more second.

Sooooo...

Mix the wet ingredients

and the dry ones.

and mix them together with the blueberries.

Be careful not to break the blueberries or you'll end up with blue muffins instead of blueberry muffins.

Bake and eat with butter.

Does it get any better?

And by all means, don't leave the lemon zest out.  It makes all the difference in the world.  Promise.

Now eat them all while you totally stress over the bar exam and how all of law school comes down to ONE TEST.

Oh, sorry.  Projecting again.

Blueberry Baby Muffins
3/4 cup sugar
1 egg
1/3 cup vegetable oil
1/3 cup milk
1/2 tsp vanilla
1/2 tsp lemon zest
1 1/2 cups flour
1/2 tsp salt
2 tsp baking powder
1 cup blueberries
1 T sugar

Whisk together the sugar, egg, oil, milk, vanilla and lemon zest.  Add the dry ingredients to the wet ingredients and fold together with the blueberries, stirring just until combined.  Spray a mini-muffin tin with nonstick cooking spray and fill the mini-muffins about 2/3 full.  Sprinkle the tops with the tablespoon of sugar.   Bake in a 400 degree oven for 8-10 minutes.