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Lemon Blueberry/Cranberry Muffins
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| 2 cups | flour |
| 1/2 cup | sugar |
| 1 tbsp | baking powder |
| 1/2 tsp | salt |
| Grated zest of 1 | lemon |
| 1 | egg |
| 1 cup | milk |
| 1/2 cup | butter, melted |
| 1 cup | fresh/frozen blueberries |
| cranberries, alternative |
Mix flour, sugar, baking powder, salt and lemon zest in large bowl.
Beat egg in medium sized bowl.
Add milk and butter.
Add egg mixture to dry ingredients.
Stir until just mixed (batter will be lumpy)
Stir in fruit.
Fill muffin tins 2/3 full.
Bake at 425F for 20 min.
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