2 c. self-rising flour
2/3 c. sugar
1 tsp. grated lemon peel
1 c. fresh blueberries, washed and drained
2 eggs
1 tbsp. freshly squeezed lemon juice
1 tsp. vanilla extract
1/2 c. whipping cream

Preheat oven to 400°F. Combine flour, sugar, and lemon peel. Stir to mix. Remove 1/4 cup of the flour mixture and coat the blueberries with it. Beat together the eggs, lemon juice, vanilla extract, and whipping cream. Add the flour mixture and stir just until the dry ingredients are moistened. Do not overmix. Stir in blueberries. Spoon into a well greased muffin tin, filling each cup about 2/3 full.

Bake for 18 to 20 minutes or until a toothpick comes out clean when inserted into the center of a muffin. Remove muffins from pan immediately. Serve warm with butter.

Makes 12 muffins.

Note: To substitute all purpose flour for the self-rising, add 1 tablespoon baking powder and 1/4 teaspoon salt.