Blueberry-Lemon Muffins

• 1 cup blueberries
• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup salad oil
• 1/2 cup milk
• 1 tablespoon grated lemon peel

1. Rinse blueberries and let drain.
2. In a bowl, combine flour, sugar, baking powder, and salt. Beat egg to blend with oil, then ass milk and peel and pour into flour mixture. Stir just until the dry ingredients are evenly moistened (batter will be stiff). Gently mix in the blueberries
3. Spoon batter evenly into greased or paper lined 2- or 2.5-inch muffin cups, filling about 3/4 full. Bake in a 375 oven until golden, about 20 minutes.
4. Turn muffins on their sides in pan to cool slightly. Serve warm, or cool completely. To store overnight, wrap airtight. To store longer, freeze, then thaw unwrapped. To reheat, set muffin on a pan. Bake, uncovered in a 350 oven until warm through, about 5 minutes.

blueberries, flour, sugar, baking powder, salt, egg, salad oil, milk

Taken from www.epicurious.com/recipes/member/views/blueberry-lemon-muffins-50158389 (may not work)