2 c. all-purpose flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/3 c. oil
1 egg, beaten
1 c. blueberries, fresh or frozen
1 tsp. grated lemon zest

Preheat oven to 400°F.

Line muffin pan with papers.

Combine all dry ingredients in a large bowl and mix well. Combine all wet ingredients and add to dry stirring until moistened. Stir in blueberries and lemon zest. Bake 20 to 25 minutes or until golden brown.

Serves 12.

TOPPING:

Make a mix of granulated sugar and cinnamon. After cooled, dip muffins in melted butter then sugar mixture.