Bread: Ann Schmidt's Blueberry Muffins

From Mary Carey

Ingredients
1 ¼ cups fresh or frozen blueberries
½ cup sugar
2 cups flour
½ cup sugar
¾ teaspoon baking soda
¼ teaspoon salt
1 egg beaten slightly
¾ cups butter or some milk
¼ cup vegetable oil
6 teaspoons sugar

Directions
Heat oven to 375. Line 12 medium muffin cups with paper baking cups or grease (only) bottoms with vegetable oil cooking spray. In small bowl, combine blueberries and ½ cup sugar; set aside. In large bowl combine dry ingredients. Stir in egg, buttermilk and oil just until dry ingredients are moistened. Fold in blueberry mixture. Spoon butter into muffin cups. Sprinkle top of each muffin with ½ teaspoon sugar. Bake 25 minutes.

Yields 12 muffins.