Blueberry or Cherry Muffins

Servings: 12 - 14

        2       cup     sifted flour
        4       tsp     baking powder
        3/4     cup     sugar
        1       tsp     salt
        1       cup     frozen or canned blueberries (drained)
        1       cup     frozen or canned tart cherries (drained)
        2               eggs
        1/2     cup     melted butter
        1       cup     milk
        1/8     tsp     cinnamon
        1/2     cup     sugar
                        paper muffin cups

Place paper cups in ungreased muffin tins.

Sift dry ingredients together in large bowl. Add blueberries or cherries to 
dry mix and mix until well coated. In a small bowl, beat eggs well. Add 
melted butter and milk. Quickly stir liquid mixture into dry mix. Do not 
overmix as overblending will cause a tough texture. Fill muffin cups 3/4 
full, and sprinkle lightly with cinnamon topping. Bake at 400-F for 20 
minutes until brown.

Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and
The Woolen Mill Inn, Cedarburg, WI.

Rich Blueberry Muffins
makes a dozen

1/4 cup softened butter
3/4 cup sugar (or Vanilla sugar)
2 eggs
3/4 cup sour cream
1 1/4 cup flour
1 tsp. baking powder
1 tsp. vanilla
1 cup blueberries (if still frozen, it's ok)

Preheat oven to 450 degrees.  Put muffin cups in muffin tin.  In large
bowl, mix butter and sugar until creamy.  Add eggs one at a time until
well blended.  Gradually add sour cream and flour/baking powder
alternating wet and dry.  When just mixed, add vanilla and
blueberries.  Stir in. Fill muffin cups.  Bake for 15-20 minutes until
golden on top and toothpick comes out clean.  Let rest for 10 minutes
and remove from muffin tin.  Best served warm.