Blueberry Lemon Muffins (12 servings) 1 cup all-purpose flour 1 cup whole wheat flour 1/3 cup sugar 3 teaspoons baking powder 1 teaspoon salt 3/4 cup low-fat milk 1/2 cup canola or vegetable oil 1 large egg zest of 1 lemon 1 cup fresh blueberries additional sugar for topping (or see included recipe for sugar crumb topping) Preheat oven to 400 degrees. Prepare a 12-cup muffin tin with either paper baking cups or a generous coating of cooking spray. In a medium bowl, combine the flour, sugar, baking powder and salt. Mix well. In large bowl, whisk together the milk, oil, egg and lemon zest. Add the wet ingredients to the dry ingredients and stir until just moistened and combined. Gently fold in the blueberries. Fill muffin cups about 3/4 full. Sprinkle the top of each muffin with additional sugar (or SEE BELOW for an optional Sugar Crumb Topping idea). Bake for 18 to 20 minutes until golden brown and a toothpick inserted in the center of a muffin comes out dry. Optional Sugar Crumb Topping - 1/2 cup all-purpose flour - 3 Tablespoons sugar - 1 Tablespoon brown sugar - 1/2 teaspoon baking powder - 3 Tablespoons melted butter Mix together the flour, sugars and baking powder. Stir in the melted butter and pinch around the combined mixture with your fingertips to make tiny pea-sized clumps. Sprinkle pieces randomly over the muffins just before you put them in the oven. Healthy muffins with lots of lemon and blueberry flavor. Mr Breakfast would like to thank bobby for this recipe. Recipe number 2819. Submitted 4/22/2010.