1 1/4 c. fresh or frozen blueberries
1/2 c. sugar
2 c. all purpose flour
1/2 c. sugar
3/4 tsp. baking soda
1/4 tsp. salt
1 egg, beaten slightly
3/4 c. buttermilk or sour milk
1/4 c. vegetable oil
6 tsp. sugar (topping)

Heat oven to 375 degrees. Line 12 medium muffin cups with paper baking cups or grease bottoms only with vegetable oil cooking spray. In small bowl, combine blueberries and 1/2 cup sugar; set aside. In large bowl, combine dry ingredients; stir in egg, buttermilk and oil, just until dry ingredients are moistened. Fold in blueberry mixture. Spoon batter into muffin cups. Sprinkle top of each muffin with 1/2 teaspoon sugar. Bake 25 minutes. 12 muffins.