1 3/4 c. flour
1/3 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 beaten egg
3/4 c. whole milk
1/3 c. quality cooking oil
1 heaping c. fresh or frozen blueberries (washed if fresh) and well drained
1 tsp. finely shredded lemon peel (optional)

In large mixing bowl stir together flour, sugar, baking powder and salt. Make a well in the center. Combine egg, milk and oil. Add egg mixture all at once to flour mixture. Add blueberries. Stir just until batter is moistened; it should be lumpy.

Grease muffin cups or line with paper baking cups; fill 2/3 to 3/4 full. Bake at 400 degrees for 20 to 25 minutes or until golden. Remove from pans, serve warm. Makes 10 to 12 muffins.