1 1/2 c. unsifted flour, stir to aerate before measuring
2 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1 lg. egg
1/2 c. milk
1/4 c. butter, melted and cooled
1 c. fresh, or frozen blueberries

In a medium mixing bowl with a fork, thoroughly stir together the flour, baking powder, salt and sugar. In a small mixing bowl beat the egg and milk until combined; add butter; add to flour mixture; stir just until dry ingredients are moistened. Fold in blueberries. Drop batter into 12 buttered muffin pan cups (each 1/3 cup capacity) filling about 2/3 full. Sprinkle with cinnamon sugar. Bake in a preheated oven until a cake tester inserted in center comes out clean - 20 to 25 minutes. Loosen edges and remove; serve at once with butter. Makes 12.

CINNAMON SUGAR: 1/4 cup white sugar mixed with 1 teaspoon cinnamon. You won't use a lot of this for the muffins. Remainder can be used on other things.