BLUEBERRY-LEMON MUFFINS

• 2 eggs
• 1/4 cup oil
• 3/4 cup buttermilk
• 1 tsp. each grated lemon rind and vanilla
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp baking soda
• 1/4 tsp. salt
• 1 cup fresh blueberries

In bowl, beat eggs; add oil, buttermilk, lemon rind and vanilla. In another bowl, stir together flour, sugar, baking powder, soda and salt. Add liquid ingredients and stir until combined; fold in blueberries. Spoon into greased or paper lined muffin cups. Bake in oven preheated to 400o for 22 to 24 minutes or until top springs back when lightly touched. Let cool on rack for 10 minutes; remove and let cool