Blueberry Muffins

2 c. flour
3/4 c. plus 5 tsp. sugar
3/4 tsp. baking powder
1/2 baking soda
1/2 tsp. salt
1/2 c. milk
2 eggs
1/2 c. extra virgin oilve oil
1 tsp. grated orange zest
1 c. fresh blueberries

1. Heat oven to 375 degrees. Coat a standard size muffin pan with nonstick cooking spray.
2. In large bowl, whisk flour, 3/4 cup of sugar, baking powder, baking soda, salt. Make a well in the center.
3. In a small bowl, whisk together milk, eggs, oil, and orange zest. Pour milk mxture into well in flour mixture, then stir just until combined. Fold in blueberries.
4. Spoon batter into prepared muffin pan, 1/3 cup batter in each cup. Each muffin cup should be about 3/4 full. Fill the two empty muffin cups with water, so muffins bake evenly.
5. Sprinkle each muffin with 1/2 tsp. sugar. Bake muffins at 375 degrees for 23 to 25 minutes, until crowned and lightly brown. Remove from pan and cool on wire rack. Serve warm or at room temperature.

I made this recipe last weekend and omitted the orange zest and substitued raspberries because I had them on had. They turned out awesome!!