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Blueberry Lemon Muffins

1 3/4 c. flour
2 1/2 tsp. baking powder
3/4 c. milk
1/3 c. cooking oil
2 tbsp. sugar
1/4 c. sugar
3/4 tsp. salt
1 egg, beaten
1 1/2 c. blueberries (keep frozen/do not thaw)
1 tsp. lemon peel


Sift flour, 1/4 cup sugar, baking powder and salt into mixing bowl. Make well in center of flour mixture. Combine milk, egg and oil. Add at once to dry ingredients. Stir quickly until moistened. Toss together berries and 2 tablespoons sugar; gently stir into batter with lemon peel. Fill muffin papers 2/3 full and sprinkle tops with sugar. Bake at 400 degrees for 25 minutes. Makes 1 dozen.


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