1 1/2 c. white flour
1/2 c. whole wheat flour
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 to 2 c. fresh or frozen blueberries
1/2 c. butter, melted and cooled
1/2 c. milk
2 eggs
1/2 tsp. vanilla

Heat oven to 425 degrees. Butter muffin cups. Combine dry ingredients in bowl and blend.

In a separate bowl, toss 1 tablespoon dry mix with blueberries; leave frozen ones frozen. After butter has cooled slightly, stir in milk, eggs, and vanilla. Add egg mixture to dry ingredients and stir until well moistened. Gently stir in berries. Spoon batter into muffin cups. Fill to the top.

Sprinkle with a total of 1 1/2 tablespoons sugar. Bake 15-20 minutes until golden brown. Let stand 5 minutes before removing from pans. 1 dozen.