2 c. sifted flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 c. blueberries
1 tsp. grated lemon rind
1 egg
2/3 c. milk

Sift flour, 1/2 cup sugar, baking powder, and salt into large bowl. Cut in butter until crumbly. Stir in blueberries and lemon rind into mixture. Beat egg well and stir in milk. Add all at once to dry mixture. Stir lightly until evenly moistened. Spoon into 12 greased muffin cups.

Bake at 425 degrees for 18 to 20 minutes; until golden brown. Remove from pan and while still hot dip top of muffins in melted butter and then in mixture of cinnamon and sugar.

Apple Muffins: Use 1 cup peeled, diced apple instead of blueberries.