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

TOPPING:

2 tbsp. wheat germ
2 tbsp. sugar
2 tsp. grated lemon rind

Combine flour, wheat germ, sugar, baking powder, and salt in bowl. Stir well. Combine milk, oil and egg in small bowl. Beat well. Add to dry ingredients. Stir just to moisten. Fold in blueberries. Fill paper-lined muffin cups full. Make topping: Combine wheat germ, sugar and lemon rind. Sprinkle on top of each muffin. Bake at 425 degrees for 20-25 minutes. Makes 8 muffins.

Next time make them with raspberries.!