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White Lake Blueberry Muffins

From
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
2 eggs, lightly beaten
½ cup margarine, melted
½ cup milk
½ teaspoon vanilla
1½ cup fresh or frozen blueberries

Preheat oven to 350°. In a bowl, combine flour, sugar, baking powder and cinnamon. In a small bowl, combine eggs, margarine, milk and vanilla; add to dry ingredients, stir until moistened. Gently fold in blueberries. Fill greased or paper-lined muffin cups to two-thirds full. Bake for 20-25 minutes. Remove to wire rack to cool.
Yield: 12-15 muffins