1 3/4 c. all purpose flour
1/4 c. sugar, plus 2 tbsp. more
2 1/2 tsp. baking powder
1 tsp. grated lemon peel
1 well beaten egg
3/4 c. milk
1/3 c. oil
3/4 to 1 c. fresh or frozen blueberries, thawed and drained

Stir together thoroughly the first 4 ingredients and 3/4 teaspoon salt; make well in center. Combine egg, milk and oil; add all at once to dry mixture. Stir just until moistened. Fold in the blueberries.

Fill well greased muffin pans or paper baking cup lined pans 2/3 full. Bake at 400 degrees for 20 to 25 minutes. While muffins are warm, dip tops in melted butter and then in plain sugar. Makes 12 muffins.