1/2 c. butter, softened
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 to 2 c. blueberries
1 to 2 tsp. grated lemon rind
2 tbsp. butter, melted
2 tbsp. sugar

Preheat oven to 375 degrees. Cream together the butter and sugar until fluffy. Add eggs, one at a time, mixing well. Add vanilla. In a separate bowl, combine the dry ingredients. Add them alternately with the milk to the batter. Mash 1/2 cup blueberries and add to the mixture, stirring until just blended. Toss the remaining berries with lemon rind and fold in lightly. Spoon into greased muffin tin. Bake 20 to 25 minutes. While still warm, brush each muffin with melted butter and sprinkle lightly with sugar. Cool thoroughly in muffin pan or muffins will crumble. Makes 12.