Blueberry Muffins

2 cups flour
1 cup plus 1 Tbs. sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 egg
1 tsp vanilla
1/2 cup butter or margarine, melted and cooled
2 cups fresh or thawed, drained frozen blueberries
1/2 cup walnut pieces (opt.)

Preheat to 400. In a large bowl, stir together flour, 1 cup sugar, baking powder, and salt. In another bowl, stir together milk, butter, egg, and vanilla until blended. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Mash 1/4 cup blueberries and stir into batter with a few quick strokes. Stir in remaining blueberries and walnuts (if desired). Spoon batter into prepared muffin cups and sprinkle with the remaining 1 T. sugar. Bake 15-20 minutes, or until cake tester comes out clean. Cool 5 minutes before removing muffins from cups, finish cooling on rack. I've used half blueberries and half raspberries and it's delicious!

Coleman Recipe Book 2006,
Submitted by Cynthia