1 3/4 cups all purpose flour 1/2 cup sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1 to 2 tsp. grated lemon peel 1 egg, beaten 3/4 cup milk 1/3 cup cooking oil 1 cup blueberries, fresh or frozen 2 tablespoons butter, melted
Preheat oven to 400 degrees. Lightly grease or place paper liners in 12 2 1/2 inch muffin cups.
Stir together the flour, 1/4 cup of the sugar, baking powder, salt, and lemon peel. In large bowl beat egg with milk and oil. Add flour mixture, stirring just to combine. Be careful not to beat batter to much; it should still have a few lumps. Toss blueberries with 2 tablespoons sugar. Fold blueberries into the batter.
Spoon batter into prepared muffin cups, filling only 2/3 full. Bake muffins in 400 degree oven for 20-25 minutes or until wooden pick inserted in the corners comes out clean.
While the muffins are warm, dip tops in the melted butter, then in the remaining sugar.
