1 c. blueberries
2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg
1/4 c. salad oil
1/2 c. milk
1 tbsp. grated lemon peel

Rinse blueberries and let drain. In a bowl combine flour, sugar, baking powder and salt. Beat egg to blend with oil, then add milk and peel and pour into flour mixture. Stir just until dry ingredients are evenly moistened (batter will be stiff). Gently mix in blueberries.

Spoon batter evenly into greased or paper-lined 2 or 2 1/2 inch muffin cups, filling about 3/4 full. Bake at 375 degrees for about 20 minutes. Makes 12 muffins.