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Becky's Blueberry Muffins "Learn to double this recipe. It is that good." 
1 3/4 cups sifted all-purpose flour

1/2 teaspoon salt

2 1/2 teaspoons double acting baking powder

2/3 cups sugar

1 large egg beaten

2/3 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla

1 cup fresh or frozen blueberries

Stir (Becky gently beats hers, while I get out the mixer and beat it) together flour, salt, baking powder, and sugar in a mixing bowl. Mix in egg, milk, oil and vanilla. Combine with dry ingredients and mix only until all ingredients are blended (approximately 28 strokes by Becky and a minute or two with the mixer for me). Drop half batter in muffin tins that are well-greased and floured. Sprinkle blueberries in muffin tin on top of batter. Top with remaining batter. This keeps the batter from turning blue. Bake at 375 degrees for 20-25 minutes. Serve hot with butter and honey.

Note: you can substitute cranberries, but I dip them in powdered sugar to cut some of the tart flavor and event then they will still be tart.