3 ½ cups flour
⅔ cup sugar
4 tsp. baking powder
½ tsp. salt
2 beaten eggs
1½ cups milk
½ cup canola oil
1 ½ cups blueberries
2 tsp. lemon peel
Preheat oven to 400˚F. In a large mixing bowl, combine dry ingredients. Make a well in center and pour in liquid ingredients; stir just till moistened. Add blueberries and lemon peel.
Spoon batter into prepared muffin cups. Bake 20 minutes or till golden. Cool in muffin cups on wire rack 5 minutes. Remove from cups; serve warm.
Yield: 20-24 muffins
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