2 c. all purpose flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. half and half
1/2 c. oil
1 tsp. lemon extract
2 eggs
1 c. fresh or frozen blueberries without syrup, don't thaw

Heat oven to 425 degrees. Line 12 large or 16 medium muffin cups with paper cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half and half, oil, lemon extract and eggs; blend well. Add to dry ingredients; stir until dry ingredients are just moistened. Carefully fold in berries. Fill cups 3/4 full. Bake 18-23 minutes or until golden brown. Cool 5 minutes then remove from pan.