Blueberry Muffins

Blueberry Muffins (from "Modern Classics 2" by Donna Hay)

2 cups all purpose flour

2 teaspoons baking powder

3/4 cup sugar

1 cup sour cream

2 eggs

1 teaspoon grated lemon peel (optional)

1/3 cup vegetable oil

1 cup fresh or frozen blueberries

* Preheat oven to 375F. In a large bowl, stir together the flour, baking powder and sugar. In a separate bowl, stir together the sour cream, eggs, oil and optional lemon peel. Mix the wet ingredients into the dry only until just combined. Mix in the blueberries (do not overmix). Divide the batter among 12 muffins cups. Sprinkle with a bit of sugar before baking if desired. Bake for 15-18 minutes. Makes 12 muffins.