2 eggs, beaten to blend
1/2 c. sugar
3/4 c. vegetable oil
3 tbsp. fresh lemon juice
1 tsp. grated lemon peel
1 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. grated nutmeg
1/2 tsp. ground ginger
1/8 tsp. salt
3/4 c. fresh blueberries

Preheat oven to 350 degrees F. Line 12 cup muffin tin with paper liners. Using electric mixer, beat eggs and sugar until pale and thick, about 2 minutes. Add oil in thin stream. Stir in lemon juice and peel.

Sift together 1 cup flour, baking soda, nutmeg, ginger and salt. Mix into batter. Dredge blueberries in remaining 1/4 cup flour. Fold into batter. Pour into prepared tin. Bake until lightly browned, about 25 minutes. Transfer muffins to rack. Serve warm or at room temperature. Makes 12.