1/4 c. butter
1/2 c. sugar
3/4 c. milk
1 egg
1 3/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 tbsp. flour
1 c. fresh or frozen blueberries, without the syrup

Cream butter and sugar together. Add milk and egg, beat until smooth. Sift together flour, baking powder and salt, add to the creamed mixture and mix until just moistened (the batter will be lumpy). Toss blueberries with 1 tablespoon flour and fold into batter. Fill well greased muffin pan 2/3 full. Bake at 425 degrees for 20 minutes. Makes 15 muffins.