1 c. all-purpose flour
1 c. whole wheat flour
1/2 c. plus 1 1/2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 3/4 c. fresh or frozen blueberries, thawed
1/4 c. butter, melted
1/2 c. milk
2 eggs
1 tsp. vanilla

Heat oven to 425 degrees and butter muffin tins. Combine dry ingredients, except 1 1/2 tablespoons sugar. In a separate bowl, toss 1 tablespoon dry ingredients with berries and set aside. After butter has cooled a bit, stir in milk, then eggs, and vanilla. Add egg mixture to dry ingredients and stir until well moistened. Stir in berries. Spoon into cups and top with reserved sugar. Bake 15 minutes until golden brown. Let stand 5 minutes before removing. 1 dozen regular muffins.