1/4 c. butter, softened
1/2 c. sugar
1 egg
3/4 c. milk
1/4 tsp. vanilla
1 3/4 c. plus 1 tbsp. flour, divided
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries

In medium bowl cream butter and sugar until light and fluffy. Beat in egg, then milk and vanilla; beat until nearly smooth. In small bowl stir together 1 3/4 cups flour, baking powder and salt. Add to milk mixture, stirring until dry ingredients are moistened (batter will be lumpy).

Toss berries with remaining 1 tablespoon flour; fold into batter. Spoon into 12 greased muffin cups. Bake in preheated oven at 425 degrees for 25 minutes or until evenly golden brown. Yield: 12 muffins.