1 3/4 c. flour
1/3 c. sugar
3/4 tsp. salt
2 tsp. baking powder
2 eggs
3/4 c. buttermilk
1/4 c. vegetable oil
1/2 tsp. vanilla
1 tsp. grated lemon peel
1 c. blueberries

TOPPING:

2 tbsp. sugar
1/2 tsp. cinnamon

Mix dry ingredients. Beat eggs, oil and milk with a whisk and fold the mixture into the dry ingredients. Add blueberries, vanilla and lemon peel and mix just enough to wet the dry ingredients. Set cupcake papers in a microwave muffin holder, fill papers half full (or a little more); sprinkle with topping. Cook 5-6 muffins at a time for 2 1/2 minutes on full power. Yield 10-12 muffins. The topping gives a nice look to the muffins which don't really brown in the microwave oven.