Blueberry muffins

I ended up making both my lemon zest recipes. These came out great. Straight from my Better Homes and Gardens Cookbook. Thanks Mom and Diane. Awesome wedding present!

Ingredients
1 ¾ cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
¼ tsp salt
1 beaten egg
¾ cup milk
¼ cup cooking oil
¾ cup fresh or frozen blueberries
1 tsp finely shredded lemon peel

Grease muffin pan or insert paper bake cups.
In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in the center of flour mixture; set aside. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Add blueberries and lemon peel to batter.

Spoon batter into prepared muffin cups, filling each 2/3 full. Bake at 400 for 18-20 minutes or until golden and a wooden toothpick comes out clean. Cool in muffin cups on a wire rack for 5 minutes.