BLUEBERRY MUFFINS

Makes about 12 muffins

Preheat oven to 400F.

Sift together:

1¾ cups flour

¾ tsp salt

⅓ cup sugar

2 tsp baking powder

grated rind of one lemon

Beat in a separate bowl:

2 eggs

Add to the eggs:

¼ cup melted butter

¾ cup milk

Combine the liquid and the dry ingredients with a few strokes.

Fold into the batter:

1 cup fresh blueberries*

Fill well-greased muffin tins two-thirds full and bake 20 to 25 minutes.

*I use a whole container of frozen wild blueberries (500 grams-ish).

Leave blueberries to thaw and drain in a strainer. Lightly coat them with flour just before using.