2 c. flour
1 1/4 c. sugar
1/2 tsp. salt
2 tsp. baking powder
2 eggs, beaten
1/2 c. milk
1/2 c. vegetable oil
1 1/2 - 2 c. blueberries (fresh or frozen)
1 tbsp. flour

Mix together flour, sugar, salt and baking powder. Add milk, eggs and oil. Stir just enough to mix ingredients together. Batter may be lumpy. Shake blueberries in the 1 tablespoon flour and fold into mixture. Fill greased or paper lined muffin tins. Sprinkle with a little sugar.

Bake at 375°F for 30-35 minutes.

Substitute for blueberries if desired: 2 cups raspberries or 2 cups chopped, peeled apples and 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.

Yield: 12-18 muffins.