Lemon Crunch Blueberry Muffins - cooking recipe

Ingredients

1 3/4 cups flour
1/3 cup wheat germ
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup canola oil
1 egg
1 cup blueberries (fresh or frozen)
Topping
2 tablespoons sugar
2 tablespoons fresh lemon zest

Preparation

In bowl combine flour, wheat germ, sugar, baking powder and salt. Stir well.
Combine milk, oil and egg in a small bowl. Beat well.
Add liquid ingredients to dry ingredients. Stir just to moisten. Fold in blueberries.
Fill greased or paper lined muffin tins 2/3 full. Combine sugar and lemon zest. Sprinkle on muffins before baking. Bake at 425 F for 20-25 minutes.