1 3/4 c. flour
2/3 c. sugar
2 1/2 tsp. baking powder
1 tsp. finely shredded lemon peel
1 beaten egg
3/4 c. milk
1/3 c. cooking oil
3/4 c. fresh or frozen blueberries, thawed

In large bowl stir together flour, 1/3 cup of the sugar, baking powder, lemon peel and 3/4 teaspoon salt. Make a well in the center.

Combine egg, milk and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened; batter should be lumpy. Drain blueberries. Carefully fold blueberries into the batter.

Spoon into greased or paper bake cup lined muffin pans filling each about 2/3 full. Bake at 400 degrees for 20-25 minutes. Remove from pans. If desired, dip top of muffins in melted butter. Then in sugar. Makes 10-12 muffins.