1 3/4 c. all-purpose flour
2/3 c. sugar
2 1/2 tsp. baking powder
1 tsp. finely shredded lemon peel
1 beaten egg
3/4 c. milk
1/3 c. cooking oil
3/4 c. fresh or frozen blueberries, thawed

In large bowl mix together 1/3 cup sugar, baking powder, lemon peel and 3/4 teaspoon salt. Make a well in center. Combine egg, milk and oil. Add egg mixture to flour mixture. Stir until moistened, batter should be lumpy. Drain blueberries. Fold blueberries into batter. Spoon into greased or paper bake cup-lined muffin pans. Fill 2/3 full. Bake at 400 degrees for 20 to 25 minutes. Remove from pans. If desired, dip hot muffin tops in 1/4 cup melted butter, then in remaining sugar. Makes 10 to 12 muffins.