1 3/4 c. flour
1/3 c. wheat germ
1/3 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. oil
1 egg
1 c. fresh or frozen blueberries, drained

TOPPING:

2 tbsp. sugar
2 tsp. grated lemon rind

Combine dry ingredients in bowl. Stir well to blend. Combine in separate bowl the milk, egg, and oil. Beat well. Add liquid to dry ingredients. Stir just to moisten. Fold in blueberries. Fill cup cake papers 2/3 full. Sprinkle combined sugar and lemon rind on top. Makes 1 dozen. Bake at 425 degrees for 20 to 25 minutes.