2 c. flour
1/2 tsp. salt
3 tsp. baking powder
1/3 c. sugar
1 egg, well beaten
1 c. milk
1/2 c. salad oil
2 tsp. lemon juice
3/4 c. blueberries

Sift flour, salt, baking powder and sugar together. Beat egg well; add milk. Stir in oil and lemon juice. Add liquid mixture to dry ingredients. Stir 20 seconds; mixture will be lumpy. Gently fold in blueberries. Grease muffin tins or use cupcake papers. Bake at 425 degrees for 25 minutes.