The holiday weekend is so close I can almost taste it! One of my favourite things about having an extra day off is whipping up something special for breakfast after a late sleep-in. And these muffins are just the ticket! They’re so light and fluffy, not dense like many muffin recipes I’ve come across. Yet they really satsify–just one is enough to keep you going strong ’til that picnic lunch in the park. But go ahead and have two just for the heck of it. I won’t tell!

Conceivably you could use this recipe as the basis for any combination of mix-in’s. Peaches and pecans would be nice, and chocolate chips would be divine! I could even see playing around with a blend of 1/2 cup flour, 1/2 cup cornmeal. You have complete freedom–and isn’t that what a long weekend is all about?

Long Weekend Blueberry Muffins
1 c. all purpose flour
1/3 c. sugar
2 tsp baking powder
1/8 tsp baking soda
pinch salt
1 large egg
1 1/2 Tbsp vegetable oil (I used melted butter instead)
1 tsp vanilla
1/4 c. plain lowfat yogurt or sour cream
1/4 c. milk
1 c. fresh or frozen blueberries
cinnamon sugar for dusting (just mix one part cinnamon with one part white sugar)

Directions:
-Preheat oven to 400 degrees and line or grease 6 muffin cups.
-In medium bowl, combine flour sugar, baking powder, soda, salt and whisk to combine thoroughly.
-Toss blueberries in dry ingredients, coating completely to keep them from bleeding juice into the batter.
-In large bowl, combine egg, oil, vanilla, yogurt, milk and whisk to combine thoroughly.
-Fold dry ingredients into wet and stir until just combined (will be lumpy and thick.)
-Using ice cream scoop to spoon, divide batter evenly amongst muffin cups.
-Generously sprinkle tops of muffins with cinnamon sugar.
-Place in oven and bake until toothpick inserted in center of muffin is removed clean, about 12-15 minutes.
-Remove from oven and let cool in tins for 2 minutes.
-Let cool completely on wire rack or devour immediately!