Speedy preparation and delicious results are what make these Double Blueberry Muffins an excellent breakfast treat. They are best served warm with butter.

In addition to the extra blueberries used, about twice the quantity most recipes call for, these muffins are loaded with an extra flavor punch from a dash of lemon juice and lemon zest.

Often referred to as the peel, zest is the colorful outer layer of the rind found on citrus fruits such as lemons, limes and oranges. Zest contains the oils that provide the fruit's flavor and aroma.

To remove zest, rub the fruit lightly against a grater. You can find a zester, a tool specifically made to remove zest, at any housewares store, but the average kitchen grater works well, too.

Be careful that only the colored portion of the rind is removed and that the pith, the white substance underneath, remains. Pith has an extremely bitter and unpleasant taste.

Finely grated zest can also be used to flavor cake batters.

Double Blueberry Muffins

3/4 cup butter

1 cup sugar

3/4 cup milk

1 egg

1 3/4 cup sifted flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon grated lemon zest

1 tablespoon lemon juice

1 pint fresh blueberries

1 tablespoon flour

1. Beat butter and sugar together until fluffy. Add milk and egg and beat until smooth.

2. Sift together 1 3/4 cup flour, baking powder and salt. Add to butter mixture and mix until moistened. Add lemon zest and juice to batter. Mix well.

3. Toss blueberries with 1 tablespoon flour, just enough to coat the berries, and fold into batter.

4. Line muffin pans with paper liners and fill each cup two-thirds full with the batter.

5. Bake at 400 degrees for 15 to 20 minutes.

Makes about 15 muffins.

Danielle Neal is a personal chef at Great Taste - A Personal Chef Service. E-mail her at ChefDanielle@GreatTastePCS.com.