1/4 c. butter
1 egg
1/2 c. sugar
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Sm. pinch baking soda
1/2 c. milk
1/2 tsp. vanilla
1 c. blueberries

Grease 12-hole muffin pan; set aside. Preheat oven to 400 degrees F. In large bowl, cream together butter, eggs and sugar. Reserve 3 tablespoons flour. In medium bowl, combine remaining flour, baking powder, salt and baking soda. Add vanilla to milk. Alternately add milk and flour mixture to creamed butter and egg mixture. Place berries in large bowl, sprinkle with reserved flour and turn gently with large spoon until berries are lightly coated. Fold berries into batter. Fill each muffin pan 3/4 full and sprinkle tops with sugar. Fill any remaining empty wells 1/2 full with water. Bake for 15 to 20 minutes, or until muffins pull away from sides of pan and turn golden brown and crumb on sides (or until tester comes out clean).

FOR APPLE MUFFINS: Use basic recipe, substituting apple juice for milk and peeled diced apples for berries. Sprinkle tops of unbaked muffins with cinnamon and sugar.

FOR CRANBERRY MUFFINS: Use basic recipe, substituting cranberries, washed and chopped, for blueberries. If desired, add more sugar to taste.

FOR RAISIN SPICE MUFFINS: Use basic recipe but omit blueberries. Add 3/4 cup raisins, 2 teaspoons cinnamon and 1 teaspoon nutmeg to dough.

FOR PINEAPPLE MUFFINS: Use basic recipe but substitute 1 (16 ounce) can crushed pineapple, well drained, for blueberries. To reserved juice, add enough apple juice or milk to equal 1 cup and substitute for milk used in basic recipe.

FOR BANANA MUFFINS: Use basic recipe substituting 3 mashed bananas for blueberries. Sprinkle tops of unbaked muffins with cinnamon and sugar.