Sift flour, salt, baking powder together. Beat egg well, add milk. Stir in oil and lemon juice. Add liquid to dry ingredients. Stir about 20 seconds. Flour should be all dampened, but mixture should be lumpy. When just a few patches of flour are left, fold in blueberries, gently. Fill greased muffin tins two-thirds full. Bake at 425 degrees for 25 minutes.
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