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

TOPPING:

1/2 c. butter, melted
1/2 c. sugar

Preheat oven to 400 degrees. Grease bottoms of 12 muffin pan cups, or use liners. In a medium bowl, mix flour, 1/2 cup sugar, baking powder and salt.

In a small bowl, mix egg, milk and oil. Make a well with a spoon in center of the flour mixture. Pour egg mixture and blueberries into the well. Stir until flour mixture is moistened. Gently spoon batter into the muffin pan cups, 2/3 full. Bake 20-22 minutes or until golden brown. Immediately remove and dip tops of muffins in butter, then sugar. Makes 12 muffins.