2 c. all-purpose flour
1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 egg, slightly beaten
1/2 c. sugar
3/4 c. milk
1/3 c. vegetable oil
1 c. fresh or thawed frozen blueberries
1/2 c. butter, melted

Preheat oven to 400 degrees. Grease bottoms of 12 muffin pan cups, set aside. In a medium bowl, mix flour, 1/2 cup sugar, baking powder, and salt. In a small mixing bowl, mix egg, milk, and oil. Make a well with a spoon in the center of the flour mixture. Pour egg mixture and blueberries into the well. Stir until flour mixture is moistened; the batter will be lumpy. Gently spoon batter into the greased muffin pan cups, filling each 2/3 full. Bake 20 to 22 minutes or until golden brown. Immediately remove from muffin pan cups. Dip tops of warm muffins in melted butter, then in 1/2 cup sugar. Serve warm. Makes 12 regular muffins or 4 Texas muffins.

VARIATIONS:

APPLE-CINNAM ON CRUNCH MUFFINS: Omit blueberries. Stir 1 cup grated apple, 1/4 cup Golden raisins, and 1/2 teaspoon cinnamon into flour mixture with egg mixture. In a small bowl, combine 2 tablespoons brown sugar, 2 tablespoons all-purpose flour, and 1/4 teaspoon ground cinnamon. Cut in 1 tablespoon butter until crumbly. After spooning batter into muffin pan cups sprinkle with brown sugar mixture. Omit dipping in melted butter and sugar.

CRANBERRY-ORANGE MUFFINS: Omit blueberries. In a small bowl, mix 1 cup chopped cranberries, 1/4 cup sugar, and 1 teaspoon grated orange peel. Stir cranberry mixture into flour mixture with egg mixture.

DATE-NUT MUFFINS: Omit blueberries. Stir 3/4 cup diced pitted dates and 1/2 cup chopped nuts into flour mixture with egg mixture.

MINI-MUFFINS: Spoon any of the above batters into greased mini muffin pan cups. Bake at 400 degrees for 6-8 minutes or until golden brown.