Blueberry Muffins

I still have a few bags of blueberries in my freezer, from all of our blueberry picking excursions this summer. Gotta use 'em up before they deteriorate. This recipe is only slightly modified from the one in The Enchanted Broccoli Forest by Mollie Katzen.

1.5 cups unbleached white flour (can substitute 1/2 cup oat or whole wheat flour)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp grated lemon rind
1/3 cup sugar
4 Tbsp melted butter
1/2 tsp almond extract
3/4 cup milk
1 egg
3 Tbsp lemon juice
1 cup blueberries, fresh or frozen (thawed & drained)

Preheat oven to 350. Lightly grease 12 muffin cups.

Sift together the flour, baking soda, baking powder,and salt into a medium sized bowl. Make a well in the center.

In a separate container, beat together all remaining ingredients except the berries. Pour this mixture into the well, and stir gently until blended, gradually adding the berries. Fill the muffin cups just to the rim.

Bake 15-20 minutes, or until a toothpick inserted all the way into the center comes out clean. Remove from pan and cool on a rack for 10 minutes.