Yield: 12 muffins
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2 cups sifted flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 egg, well beaten
1 cup milk
1/4 cup (1/2 stick) margarine, melted and cooled
1 cup fresh or slightly thawed blueberries
1 tablespoon sugar
1 teaspoon grated lemon rind

Cooking time: 20 minutes
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Preheat oven to 425 degrees.

Grease medium-size muffin pan cups.
Sift flour, the 1/3 cup sugar, baking powder and salt into a large bowl.

Mix egg, milk and melted, cooled margaring in a small bowl; add all at once to flour mixture; stir lightly with a fork just until liquid is absorbed. (Batter will be lumpy).

Fold in blueberries.
Spoon into greased muffin pan cups, filling each 2/3 full.
Sprinkle with a mixture of the 1 tablespoon surgar and lemon rind.

Bake for 20 minutes or until golden; remove from cups.
Serve hot.

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