1 3/4 c. all purpose flour
1/2 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
3/4 c. milk
1/3 c. vegetable oil
1 egg, beaten
1 c. blueberries
2 tbsp. sugar
1 tsp. grated lemon rind
Melted butter (opt.)
Sugar (opt.)

Combine flour, 1/2 cup sugar, baking powder and salt in a large mixing bowl; make a well in center of mixture. Combine milk, oil and egg; add to dry ingredients, stirring just until moistened.

Toss blueberries with 2 tablespoons sugar and lemon rind; gently fold into batter. Spoon into greased muffin tins, filling two-thirds full. Bake at 400 degrees for 25 minutes or until muffins are golden brown. While muffins are still warm, dip tops in melted butter and then in sugar, if desired. Yield: dozen.