1 1/2 c. flour (half white and half whole wheat pastry)
2 1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
1/4 tsp. nutmeg
1 egg
1/2 c. milk
5 tbsp. melted butter
1/2 c. blueberries
Melted butter
1/2 c. sugar
1 tsp. cinnamon (optional)

Mix and sift flour, baking powder, salt and 1/2 cup sugar and nutmeg. Combine well-beaten egg, milk and 5 Tbsp. melted butter; add to sifted ingredients and mix only until ingredients are moistened (some lumps can remain - do not overmix).

Grease the bottoms only of 1/2 x 1 1/4-inch muffin pans with batter; add 6 or 8 blueberries to each cup and cover with more batter to half fill the pans.

Bake in a preheated 350°F oven for about 25 minutes.

Remove muffins from pans and immediately dip the top into melted butter, then in mixture of 1/2 cup coarse granulated sugar (turbinado works well) and cinnamon.

Makes 12 muffins.