1 3/4 c. flour
2 1/2 tsp. baking powder
1 egg, slightly beaten
1/3 c. vegetable oil
1 c. fresh or frozen blueberries, thawed
2 tbsp. butter, melted
1/2 c. sugar
3/4 tsp. salt
3/4 c. milk
2 tbsp. sugar
2 tsp. grated lemon rind
1/4 tsp. lemon juice

Combine flour, sugar, baking powder and salt in large bowl. Make a well in center of mixture. Combine egg, milk, oil and add liquid to dry ingredients, stirring just until moistened. Set aside.

Toss blueberries with 2 tablespoons sugar and lemon rind. Fold berries into batter. Spoon batter into greased or lined muffin cups filling 2/3 full. Bake at 400 degrees for 18 minutes or until golden brown. Remove from pans. Set aside.

Combine melted butter and lemon juice. Dip tops of warm muffins in butter mixture then in sugar.