I am spending July and August in the Hamptons. I know, I know I am one lucky duck! It’s only been a week and I’ve already had the chance to do a ton of cooking, experimenting and baking. The freshest and most ripe summer produce that you could image is out here and it only inspires me to try new things in the kitchen. Although I cannot take you out here with me, I can share with you my culinary successes. You too can taste a little piece of summer wherever you may be. These muffins are easy to make. I used spelt flour, which is easier to digest than white or wheat. I also used a vegan butter in this recipe and I do use an egg. Feel free to experiment with your choice of flours, milks or egg substitute to suite your needs.
Preheat oven to 375 degrees. Grease muffin pans with canola oil or use muffin cups.
Whisk together the flour, sugar, baking powder and salt in large bowl, then whisk in the zest. Whisk the egg in another bowl, then whisk in the milk and the butter. Stir wet ingredients into the dry ingredients. Fold in the blueberries with a rubber spatula. Divide among the the muffin cups.