Bostonian Blueberry Muffins

2 cups all purpose flour

1/2 cup sugar

1 tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 & 1/2 cups blueberries

1/2 cup butter, melted then cooled

1/2 cup milk

2 eggs

1/2 tsp vanilla

Preheat oven to 425.  Grease and flour muffin tins.  Combine dry ingredients.  In a separate bowl toss 1 tbsp of dry ingredients with the blueberries to coat, and set aside.

Combine cooled butter with the milk, eggs and vanilla.  Add to dry ingredients and stir just until moistened (mixture will be thick).  Fold in the blueberries.  Spoon batter in to muffin tin.  Fill to top and sprinkle with sugar. 

Bake for 15 minutes or until golden brown.  Let stand 5 minutes before removing from pan.  Makes 12 muffins.