Lemon-Sugar Topping (see recipe below)
2 cups sifted all-purpose flour  
2 1/2 teaspoons baking powder
1 cup granulated sugar (less depending on tartness of blueberries)
3/4 teaspoon salt
1/2 cup chilled butter, cut into 1/4-inch pieces
2 eggs, well beaten
3/4 cup milk
1 teaspoon grated orange zest
2 cups (10 ounces) fresh or frozen blueberries*

* Fresh Blueberries are obviously the best when you can get them. If not, the frozen blueberries are the next best choice. If using fresh blueberries, dust them lightly with flour; this helps prevent the blueberries from "bleeding" into the muffins. If using frozen blueberries, add them frozen to the batter; this will help prevent them from "bleeding" our their juices.

Preheat oven to 400 degrees F. Lightly grease a muffin pan. Prepare Lemon-Sugar Topping; set aside.

In a large bowl, combine flour, baking powder, sugar, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; make a well in the center.

In a small bowl, combine eggs and milk; add all at once to the well in flour mixture, stirring just until moistened. Gently fold in orange zest and blueberries, taking care not to over mix the batter.

Fill prepared muffin cups 2/3 full. Bake 25 to 30 minutes (rotating muffin tin from front to back halfway through the baking time) or until muffing tops are golden brown and just firm. Remove from oven and As soon as they have cooled enough to handle, remove the muffins from pan and place on a wire rack to finish cooling (if desired).

Serve warm or at room temperature.

Yields 12 muffins.

Lemon-Sugar Topping:
1/3 cup granulated sugar
1 1/2 teaspoons finely grated lemon zest (rind) from 1 lemon

In a small bowl, stir together sugar and lemon zest until combined.