2 c. sifted flour
4 t. baking powder
3/4 c. sugar
1 t. salt
1 c. fresh, frozen or canned blueberries or pitted tart cherries (drained if canned)
Note: It is not necessary to thaw frozen blueberries or cherries
1/2 c. melted butter
1 c. milk
Cinnamon and Sugar Topping (see recipe)
Put paper muffin cup liners in 12 to 14 muffin cups. Preheat oven to 400 degrees.
Sift all dry ingredients together. Add the blueberries or cherries and mix until well coated.
Beat the eggs well, add the melted butter and milk. Quickly stir the liquid mixture into the dry mixture. Do not over mix as over blending will cause a tough texture.
Fill muffin cups three-fourths full and sprinkle with Cinnamon and Sugar Topping. Bake in preheated oven 20 min. or until brown.
Note: Use only butter in this recipe; do not substitute margarine or shortening.
Cinnamon and Sugar Topping
1/8 teaspoon ground cinnamon
1/2 cup sugar
Mix ingredients together and use as directed above.