Lemon Dipped Blueberry Muffins

1 ¾ c flour

1 cup sugar

2 ½ t baking powder

¾ t salt

1 egg, well beaten

1/3 c vegetable oil

¾ c milk

1 cup fresh blueberries washed and dried

2 t grated lemon rind

2 T butter, melted

¼ t lemon juice

Preheat oven to 400. In a large bowl, mix the flour with ½ cup of the sugar, the baking powder, and salt. Make a well in the center. Combine the egg, oil and milk. Add to the dry ingredients, stirring just until moistened. Toss the blueberried with 2 tablespoons of sugar and the lemon rind. Fold into the batter. Fill muffin papers or greased muffin pans 2/3 full. Bake for 20 minutes or until golden brown.

While the muffins bake, prepare the topping by mixing the melted butter and lemon juice. Dip the warm muffins in butter mixture, then in sugar.

Makes 14 muffins