Lemony blueberry muffins

I went on a bit of a cooking rampage today to cope with the news that we can't adopt our kitten until next week. She contracted an upper respiratory infection that needs to be cured and then she needs to be spayed. This was really hard to hear because we were expecting to be able to pick her up today. So, as a result, we have a kitten-proofed apartment, chicken hanging out in a yogurt-curry marinade in the fridge, a giant bowl of corn salad, and a dozen glorious lemony blueberry muffins. Although the former two dishes are yummy, the muffins are definitely a recipe worth sharing. This recipe comes from Mollie Katzen's Enchanted Broccoli Forest. Although the height of blueberry season has passed, in the slight chance you froze some fresh blueberries or can come across some great looking blueberries at the store, I really recommend you make these when the moment arises. In the meantime, I doubt these will hold us over until our kitten arrives.

1. Preheat oven to 350. Lightly grease 12 muffin cups.
2. Sift together, then make a well in the center:

• 1.5 cups unbleached white flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

3. In a separate container, beat together:

• 1/2 teaspoon lemon zest
• 1/3 cup sugar
• 4 tablespoons melted butter
• 3/4 cup milk (lowfat ok)
• 1 egg
• 3 tablespoons fresh lemon juice

4. Pour this mixture into the well, and stir gently until blended, gradually adding:

• 1 cup blueberries (fresh or unsweetened frozen, defrosted and drained)

5. Fill the muffin cups just to the rim. Bake 15 to 20 minutes, or until a toothpick inserted all the way into the center comes out clean. Remove the muffins from the pan right away; cool on a rack for 10 minutes before devouring.