Instructions: Preheat oven to 425 degrees.

Pick over blueberries; wash; spread on paper towels to drain, then shake gently to dry well. Set aside.

Combine 1 tbsp sugar and lemon rind in cup. Set aside.

Sift flour, 1/3 cup sugar, baking powder, and salt into medium-sized bowl.

Combine egg, milk, and melted butter in small bowl; add all at once to dry ingredients; stir quickly and lightly just until liquid is absorbed

(batter
will be lumpy); gently fold in blueberries.

Spoon into 12 greased medium-size muffin cups, filling cups 2/3 full; sprinkle
reserved lemon-sugar over.

Bake for 20 minutes or until golden-brown; remove from pan at once; serve hot
with butter or margarine, or your favorite jelly or preserves.

Makes 12 servings.

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