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2 cups sifted all-purpose flour  
2 1/2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon salt
1/2 cup chilled butter or margarine, cut into 1/4-inch pieces
2 eggs, well beaten
3/4 cup milk
1 teaspoon grated orange zest
1 1/2 cups fresh or frozen blueberries

Preheat oven to 400 degrees F. Lightly grease a muffin pan.

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. Fold in orange zest and blueberries.

Fill prepared muffin cups 2/3 full. Bake 25 to 30 minutes or until golden brown. Remove from oven and immediately remove from pan.

Serve warm or at room temperature.

NOTE:

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.

Yields 12 muffins.