Blueberry Muffins

(From FOOD Magazine)

6 T.butter- melted
1 c. white flour
1/2 c. whole wheat flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. milk
1 tsp. vanilla
1 lg. egg
1 lg. egg yolk
1-2 c. blueberries

Melt 6 T. butter in saucepan on low heat. When it's melted, add milk, vanilla, egg and yolk. Stir until combined.

In a separate bowl, combine all dry ingredients. Pour wet mixture into dry ingredients. Stir just until moistened. Wash blueberries and pat to dry. Fold berries into batter (It will be thick and there will be lumps, but don't overstir!!). Fill lined or greased muffin tins to the top. Bake for 18-20 minutes at 350 or until a toothpick inserted into the center of one comes out clean.

**To prevent blueberries from sinking to the bottom of muffins when baked, toss a little of the dry mixture on the berries before blending all ingredients together.**