1 3/4 c. flour
1/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 egg, beaten
3/4 c. milk
1/2 c. fresh blueberries
2/3 c. sugar
2 tsp. cinnamon

Sift flour, 1/4 cup sugar, baking powder and salt into mixing bowl. Cut in butter until mixture resembles cornmeal, using a pastry blender or two knives. Combine eggs and milk; mix well. Add to flour mixture, stirring just enough to moisten. Gently stir in blueberries. Spoon batter into greased 3-inch muffin pan cups, filling 2/3 full. Combine 2/3 cup sugar and cinnamon and mix well. Sprinkle sugar/cinnamon mixture over each muffin. Bake at 400 degrees for 20 minutes. Yield: 12 muffins.