Blueberry-lemon Poppy Seed Muffins

2 c flour + 1 tbsp 

1 c sugar + 1 tbsp 

1 tbsp baking powder 

1 tsp salt 

2 tsp poppy seeds 

6 tbsp butter, cut in pieces 

1 egg 

2/3 c milk 

2 tsp grated lemon rind 

2 tbsp lemon juice 

1 tsp vanilla 

1 c blueberries 

Heat oven to 400 degrees.  Generously coat standard-size 12 c muffin pan with nonstick cooking spray.  Mix 2 c flour, 1 c sugar, baking powder, salt and poppy seeds in large bowl.  With pastry blender, cut in butter until mixture resembles fine crumbs.  Lightly beat egg, milk, lemon rind and juice, and vanilla in small bowl.  Stir egg mixture into flour mixture until just

blended.  Toss berries with 1 tbsp flour in a bowl, fold berries into batter.  Divide batter among prepared cups in muffin pan.  Sprinkle tops with remaining 1 tbsp sugar.  Bake at 400 degrees for 20 min or until toothpick inserted in center comes out clean.