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1 c. fresh or unsweetened
frozen blueberries, thawed
and drained
1 3/4 c. all-purpose flour,
1 c. plus 1 Tbsp. sugar,
2 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1 c. milk
1/4 c. butter or margarine,
1 egg, beaten
1 tsp. vanilla

Grease 12 (2-inch diameter) muffin pan cups; preheat
oven to 375 degrees. Wash blueberries and pat dry with paper towels.
Toss with 2 tablespoons flour; set aside. Stir together in
medium bowl remaining flour, the 1 cup flour, the 1 cup sugar,
baking powder, cinnamon and salt. In another bowl, stir milk,
butter, egg and vanilla until blended. Add to dry ingredients,
stirring only until blended (batter may still be lumpy). Do
not overmix. Fold in blueberries. Fill muffin cups 3/4 full,
sprinkle with remaining sugar. Bake about 23 minutes.

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