Blueberry Muffins

I like using frozen blueberries because they hold their shape better. Please make sure the bag doesn't have ice in it.

lemon rind
1/2 cup sugar plus a little more for the topping
1 cup buttermilk
1/3 canola oil
1 egg
1-2 teaspoon vanilla
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries

Preheat the oven to 375. Zest the lemon. Add sugar, buttermilk, oil, egg and vanilla Add baking soda and baking powder. Then add the salt and flour. Fold in berries gently.  DO NOT OVER MIX. Grease muffin pan. Fill muffin pan 2/3 full, then top with the sugar (If you have the larger crystalized sugar, you can use it.).

Bake for 23 minutes.