Boder's on the River's Cherry or Blueberry Muffins

2 cups sifted flour
4 teaspoons baking powder
3/4 cup sugar
1 teaspoon salt
1 cup fresh, frozen or canned blueberries or pitted tart cherries (drained if canned)
Note: It is not necessary to thaw frozen blueberries or cherries
2 eggs
1/2 cup melted butter
1 cup milk
Cinnamon and Sugar Topping (see recipe)

Put paper muffin cup liners in 12 to 14 muffin cups. Preheat oven to 400 degrees.

Sift all dry ingredients together in a large bowl. Add the blueberries or cherries and mix until well coated.

Beat the eggs well in a small bowl. Add the melted butter and milk. Quickly stir the liquid mixture into the dry mixture. Do not overmix as overblending will cause a tough texture.

Fill muffin cups three-fourths full and sprinkle with Cinnamon and Sugar Topping. Bake in preheated oven 20 minutes or until brown.

Note: Use only butter in this recipe; do not substitute margarine or shortening.

Cinnamon and Sugar Topping
1/8 teaspoon ground cinnamon
1/2 cup sugar

Mix ingredients together and use as directed.