You know, it's a good thing chocolate and lemon don't taste good together...Because that's all my poor family would get!  I love anything lemon, and anything chocolate.  I'm kind of addicted.  So when I made lemon blueberry muffins for breakfast, it wasn't a surprise.

• 1/3 cup milk
• 1/3 cup vegetable oil
• 1 egg
• 1/2 tsp lemon extract
• 11/2 cup flour
• 3/4 cup sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/4 tsp nutmeg
• 1/2 cup sour cream
• 1 cup blueberries
• 1/2 cup powdered sugar
• 1/2-1 TB lemon juice
• 1 TB lemon rind

1. In a large bowl whisk together milk, vegetable oil, egg, lemon extract and lemon rind. In a separate bowl combine flour, sugar, salt, baking powder and nutmeg. Mix the dry ingredients into the large bowl and stir until smooth. Fold in sour cream and blueberries.
2. Preheat oven to 375. Fill cupcake pan with liners (or use a cooking spray) and fill with batter about 2/3 the way full. Bake for 20-25 minutes or until lightly browned. Remove muffins from pan and allow to cool.
3. Combine powdered sugar and lemon juice in a small bowl and drizzle over muffins.

So I felt like something without chocolate today!!  *gasp from the audience*
I know, I know, this is very unlike me.  But warmed up, with a scoop of icecream on the side, it's so melt-in-your-mouth delicious, it'd be a shame to say "oh, but I felt like chocolate!"




2 1/2 cups rolled oats (NOT Instant)
1 1/4 cups all purpose flour
1 cup packed brown sugar
1 tablespoon grated orange rind
1/4 teaspoon salt
1 cup cold butter, cubed
Filling
3 cups fresh blueberries
1/2 cup granulated sugar
1/3 cup orange juice
4 tsp. cornstarch
Filling Directions:
In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk constarch with 2 tablespoons water; whisk into blueberries and boil, stirring until thickened, about 1 minute. Place plastic wrap directly on surface and refrigerate until cool, about one hour.
In a large bowl, whisk together oats, flour, sugar, orange rind and salt; with pastry blender, cut in butter until coarse crumbs. Press half into 8 inch square parchment paper-lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture,pressing lightly.
Bake in centre of 350°F oven until light golden, about 45 minutes. Let cool on rack before cutting into squares.
Make ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.

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One of my favorite parts of doing this was boiling the bluberries/sugar/orange juice.