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BLUEBERRY LEMON MUFFINS 
1 3/4 c. sifted all purpose flour
1/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 well beaten egg
1/3 c. cooking oil
1 c. fresh or frozen whole blueberries
2 tbsp. sugar
1 tbsp. grated lemon peel

Sift flour, 1/4 cup sugar, baking powder and salt into bowl. Make a well in center. Combine milk, egg and oil. Add all at once to dry ingredients. Stir quickly, just until dry ingredients are moistened. Toss together blueberries, lemon peel and the 2 tablespoons sugar; gently stir into batter. Fill greased 2 1/2 inch muffin pans 2/3 full. Bake at 400 degrees for about 25 minutes. (While muffins are still warm you may dip the tops in melted butter and then in sugar.)
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