2 c. unsifted flour, stir to aerate before measuring
3 tsp. baking powder
1 tsp. salt
1/4 c. sugar
1 lg. egg
1 c. milk
1/3 c. melted butter
1 c. fresh or frozen unsweetened blueberries

Grease 12 medium size muffin pan cups. In a medium mixing bowl thoroughly stir together the flour, baking powder, and salt; stir in sugar. In a small mixing bowl beat egg and milk until combined; stir in butter, add to dry ingredients. Stir only until dry ingredients are moistened; batter will be lumpy. Fold in blueberries with a few turns of a rubber spatula or wooden spoon. Turn into prepared pan, filling cups about 3/4 full. Sprinkle tops of muffins with 4 teaspoons of sugar.

Bake in preheated 425 degree oven until inserted cake tester comes out clean, about 25 minutes. Remove from pan and serve hot. Makes 12.