Preheat oven to 400°. In a large bowl, mix the flour with 1/2 cup sugar, the baking powder & salt. Make a well in the center. combine the egg, oil & milk. Add to the dry ingredients, stirring just until moistened (will be lumpy.) Toss the blueberries with 2 TBL sugar & the lemon zest. Fold into the batter. Fill muffin papers or greased muffin pans 2/3 full. Bake 20 minutes or until golden brown.
While muffins bake, prepare the topping by mixing the melted butter & lemon juice. Dip the warm muffin in the butter mixture, then in sugar.~~To Market, To Market
NOTE: The batter will keep if refrigerated overnight in paper-lined muffin pans covered w/plastic wrap. Bake, dip & serve. Just remember not to overbeat the batter.

Blueberry Streusel Muffins

1/4 cup slivered almonds
1/4 cup firmly packed brown sugar
3 tablespoons all-purpose flour, divided
2 tablespoons butter or margarine
1/2 cup uncooked regular oats
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons grated lemon rind
3/4 cup buttermilk
1/4 cup oil
1 large egg
1 1/2 cups fresh or frozen blueberries

Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside.
Combine 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
Whisk together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.
Toss blueberries with remaining 2 tablespoons flour; gently fold into batter. Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.
Bake at 400° for 15 to 20 minutes or until golden brown. Remove immediately from pans, and cool on wire racks.
Note: Freeze muffins up to 1 month.

Also, the most delicious blueberry lemon bread from Nancy. I made it for the first time this past weekend for guests and they can't stop eating it! It's so flavorful and moist and so easy to make:
Lemon Blueberry Bread
Topping
1/2 cup sugar
1/3 cup flour
1/2 stick unsalted butter
1 teaspoon lemon zest
1/2 teaspoon cinnamon
Batter
3/4 cup sugar
1/2 cup milk
1/2 stick unsalted butter
1 egg
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups blueberries
1 tablespoon lemon zest
Preheat oven to 375 degrees. Oil a 9x5 loaf pan. Stir topping ingredients together til smooth, set aside. Stir sugar, milk, butter and egg together until smooth. Toss flour with baking powder and salt. Stir into wet ingredients then fold in berries and 1 Tbsp lemon zest. Transfer to pan, sprinkle with topping. Bake 50 minutes. Cool in pan 5 minutes then transfer to wire rack to cool completely.
I also have some blueberry cookie, buckle and cobbler recipes if you are interested! Just let me know! Enjoy!! Gina

Blueberry And Orange Muffins ~ courtesy Of Coup De Pouce posted by Monique

2 Cup of flour
3/4 Cup of sugar
1 Tbl of baking powder
1 Tsp of baking soda
1/2 Tsp of salt
1/2 Cup plain yogurt (I've used sour cream)
1/4 Cup of orange juice
1/4 Cup vegetable oil
2 Tsp orange zest
2 eggs
1 1/2 Cup blueberries
1/4 Cup of coarse sugar (optional)

1.In a large bowl mix the flour ,sugar,baking powder,baking soda and salt.. Make a well.
2. In a measuring cup ..whisk the yogurt,oj,oil,zest and the eggs.
3.Pour wet ingredients into the well.
4.Mix until smooth
5.Fold in blueberries.

Place mixture in 12 paper lined muffin cups filling 3/4 full.

Sprinkle with coarse sugar if desired

Bake at 440 degrees F for approx 25 mins(It took exactly that) or until set and tops are golden.

NOTE : I found 440 too hot and baked at 425 for 20 minutes