Fresh Blueberry Muffins

I've been thinking a lot about the Slow Food movement, and eating locally and eating seasonally.

This post is not about that.

We bought the blueberries out of season.  And they were good.  Very good.

Fresh Blueberry Muffins

3/4 cup sugar

1/8 cup vegetable oil

1/2 tsp lemon zest

1 egg

1 slightly beaten egg white

1/4 cup cottage cheese

1/4 cup yogurt

1 1/4 tsp vanilla extract

1 tsp fresh lemon juice

1/2 cup all-purpose flour

1/2 cup buckwheat flour

1/2 tbsp baking powder

1/2 pint blueberries

1. Preheat the oven to 350
2. Cream the sugar, oil, and zest.  Add the egg and egg white and mix.  Add the yogurt and cottage cheese and mix.  Add the vanilla and lemon juice and mix.
3. Slowly add the flour and baking powder, stirring until completely blended.
4. When the batter is smooth, add blueberries and fold gently.  Don't break up the berries.
5. If using paper muffin liners, place them in the muffin tin.  If not using liners, lightly spray the tin.  Fill the cups 3/4 full with the batter.  Place in the over and bake for 25 minutes, or until the center is set.