This is from The Muffin Lady by Linda Fisher
4 cups of flour
2 cups sugar
2 tbs baking powder
2 tsp salt
1/2 cup oil
1 stick of melted butter or margarine
1 1/2 cups milk
2 tsp vanilla extract
16 oz frozen or 1 pint fresh blueberries
Sift together all dry ingredients. Make a well in the center. Add the eggs, oil, butter, milk and vanilla. Gently hand mix until all the liquid is abosrbed. Fold in the blueberries. Spoon into large muffin tin-makes 12 6 oz muffins. Bake at 350 between 30 and 40 minutes since these are large muffins. If using small cupcake liners, bake for 25 minutes.
1/2 cup brown sugar
2 tbs flour
2 tsp cinnamon
2tbs melted butter or margarine
Mix together the sugar, flour and cinnamon. Blend in the butter. Sprinkle on muffins before baking.
These muffins are so good you don't need to butter them. They stay moist if you put them into a zip lok bag or wrap them individually in saran wrap.