2 1/4 c. flour
1/2 tsp. salt
3 tsp. baking powder
1 c. milk or buttermilk
6 tbsp. honey
1 egg, beaten
3/4 c. blueberries
1 tbsp. sugar
1/2 c. butter or melted shortening

Sift flour with salt and baking powder. Combine milk, honey, egg, blueberries and shortening. Add to dry ingredients, stirring quickly just long enough to moisten dry ingredients. Fill greased muffin pans half full. Wash blueberries and toss in sugar enough to coat (about 1 tablespoon).

Bake in 400°F oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Yield: 12 muffins.

For Flavor Variations:

Orange Muffins: Omit blueberries and milk. Add 1 cup orange juice, grated rind of 1 orange and 1/4 cup chopped nuts to muffin dough. Bake as directed.

Currant Muffins: Omit blueberries and add 1/2 cup currants. Proceed as directed.