1 c. all-purpose flour
1 c. whole wheat flour
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 to 2 c. fresh/frozen blueberries
1/2 c. butter, melted (1/2 c. oil)
1/2 c. milk
2 eggs
1/2 tsp. vanilla

Preheat oven to 425 degrees. Grease muffin cups.

Combine dry ingredients.

In separate bowls toss 1 tbsp. of dry ingredients with berries; set aside.

In another bowl, combine oil, milk, eggs and vanilla. Add wet to dry and stir only until well moistened. Stir in berries. Spoon batter into cups. Sprinkle tops with sugar. Bake 15 minutes. Let stand 5 minutes before removing from tins. Serves 12.