2 1/4 c. flour
1 tsp. baking powder
1 1/2 tsp. salt
2 lg. eggs
3/4 c. sugar
1/2 c. vegetable oil
1/2 c. milk
2 tsp. grated lemon rind
1 1/2 c. fresh or frozen blueberries

Sift flour, baking powder and salt. Combine sugar, oil and milk using a whisk to mix. Stir in dry ingredients with a rubber spatula just until combined. Add lemon rind and fold in blueberries. Spoon into 12 large or 18 smaller muffin tins that have been coated with Pam. Bake 30 minutes. Immediately remove muffins from cups. Serve warm or cold.