1/2 cupful sugar

1 egg

1/2 cupful milk

Teaspoonful baking powder

1 tablespoonful butter

1 cupful flour

1 cupful blueberries

1/2 teaspoonful salt

Measuring cup 2 mixing bowls Wooden spoon Teaspoon Tablespoon Muffin tin Flour sifter

Put 1/2 cupful of granulated sugar into a bowl.

Break 2 eggs into the bowl and beat the sugar and eggs together with a wooden spoon.

Melt 1 tablespoonful of butter on the stove and mix it in with the eggs and sugar.

Sift some flour into your measuring cup until you have 1 cupful.

Add to this 1/2 teaspoonful of salt and 1 tea-spoonful of baking powder.

Sift together into the bowl with the eggs and sugar and butter.

See that your oven is hot and butter your muf-fin tins.

Measure 1 cupful of blueberries, put them in a bowl, and pick them over; wash them if necessary, but it is better only to wipe them with a cloth.

Measure 1/2 cup of milk and add this gradually to the flour mixture. Beat it with your wooden spoon as you mix in the milk.

When you have beaten the mixture so that it is smooth and light, put in the cupful of blueberries, and mix it all together thoroughly.

Pour into your buttered tins, filling them half full.

Bake in a quick oven for about 15 minutes.

Use the straw test. Do not open the oven door for at least ten minutes after your muffins are in the oven.

When the muffins are done, turn them out on a plate.