2 c. Pillsbury Best all-purpose or unbleached flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 tsp. grated lemon or orange peel
1 c. frozen or fresh blueberries (if frozen, do not thaw)
3/4 c. milk
1/3 c. oil
1 egg

Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In a medium size bowl, combine flour, sugar, baking powder, salt, and lemon peel; mix well. Stir in blueberries. In small bowl, combine milk, oil, and egg; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 20 to 25 minutes or until light golden brown. Cool for 1 minute; remove from muffin cups. Serve warm.