Bostonian Blueberry Muffins

Makes one dozen regular size muffins

1 C all-purpose flour
1 C whole-wheat flour
1/2 C plus 1 1/2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 to 2 C fresh or frozen unthawed bluebuerries
1/2 C (1 stick) butter, melted
1/2 C milk
2 eggs
1/2 tsp vanilla

Preheat oven to 425. Butter muffin cups, or use muffin liners. Combine dry ingredients, except 1 1/2 Tbsp sugar, in bowl and blend. In a seperate bowl toss 1 Tbsp of the dry ingredients with berries; set aside. After butter has cooled slightly, stir in milk, then eggs and vanilla. Add egg mixture to dry ingredients and stir until well-moistened. Stir in berries. Spoon batter into muffin cups. Sprinkle muffin tops with reserved sugar. Bake 15 minutes until golden brown. Let muffins stand 5 minutes before removing from tin.

Note: If you must use the larger quantity of blueberries, you may experience some technical difficulty in removing the muffins from the pan. The best approach is letting the muffins cool completely before removing. Reheat them at 350 for about 7 minutes just before serving.