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Blue Ribbon Blueberry Muffins

2 c. all purpose flour
1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 egg, slightly beaten
3/4 c. milk
1/3 c. vegetable oil
1 c. fresh or thawed blueberries
1/2 c. oleo, melted
1/2 c. sugar

Preheat oven to 350 degrees. Grease bottoms of 12 muffin pan cups. In medium bowl, mix flour, 1/2 cup sugar, baking powder and salt. In small bowl, mix egg, milk and oil. Make a well with a spoon in center of flour mixture. Pour egg mixture and blueberries into the well. Stir until flour mixture is moistened; the batter will still be lumpy. Gently spoon batter into the greased muffin cups, filling each 2/3 full. Bake 15 to 20 minutes or until golden brown. Remove from muffin cups at once. Dip tops of warm muffins in melted oleo, then in 1/2 cup sugar. (This may be omitted.)

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