1 3/4 c. all-purpose flour
1/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 egg, beaten
1/3 c. vegetable oil
1 c. blueberries
2 tbsp. sugar
1 tsp. grated lemon rind
1/2 c. melted butter
1/4 c. sugar

Combine dry ingredients in a bowl. Make well in center. Add liquid ingredients. Stir quickly with fork, just to moisten. Mix 2 tablespoons sugar and blueberries and lemon rind. Stir gently into batter. Grease mini muffin pans about 36.

Fill 2/3 full with batter. Bake at 400 degrees for about 15-20 minutes until golden brown. While still warm, dip tops of muffins in melted butter and then sugar. Cool and store. Can be frozen. Makes 1 dozen large muffins or about 36 mini muffins.