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 1/2 to 2 c. fresh or frozen (unthawed) blueberries
1/2 c. butter, melted
1/2 c. milk
2 eggs
1/2 tsp. vanilla

Heat oven to 425 degrees. Combine dry ingredients, except 1 1/2 tablespoons sugar, in bowl and blend. In a separate bowl toss 1 tablespoon of the dry ingredients with berries, set aside.

After butter has cooled slightly, stir in milk, then eggs and vanilla. Add egg mixture to dry ingredients and stir until well moistened. Stir in berries. Spoon batter into muffin cups. Sprinkle muffin tops with reserved sugar. Bake 15 minutes until golden brown. Let muffins stand 5 minutes before removing from tin. Makes 1 dozen regular sized muffins.

Note: If you must use the larger quantity of blueberries, you may experience some technical difficulty in removing the muffins from the pan. The best approach is letting the muffins cool completely before removing. Reheat them at 350 degrees for about 7 minutes just before serving.