1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon lemon peel
1 cup milk
1 egg, slightly beaten
1/4 cup olive oil
2 tablespoon lemon juice
** enough butter and sugar for dipping
Combine flour, sugar, baking powder, salt, and lemon peel in a medium bowl. Stir in milk, egg, oil, and lemon juice until dry ingredients are moistened.
Tip: To prevent blueberries from turning the batter blue, save a little flour and use it to mix in with the blueberries before you fold them in.
Fold in blueberries. Fill greased muffin cups 2/3 full.
Bake at 350 degrees for 15-20 minutes or until muffins are golden brown.