BLUEBERRY MUFFINS

1/2 cup butter or Crisco
2 cups plain flour
1 cup sugar
2 eggs
1/2 cup milk
2 tsp. baking powder
2 1/2 cups blueberries
2 tsp. sugar (for top)
1 tsp vanilla

Cream butter and sugar until fluffy. Add eggs one at a time, and mix well. Add all dry ingredients alternately with vanilla and milk. Mash 1/2 cup blueberries and stir into batter. Flour remaining blueberries and add to batter, stirring carefully. Grease muffin tins well, also do top of pan. Pile mix high into tins. Sprinkle with sugar. Bake 30 minutes at 375*. Cool at least 30 minutes before removing.
Dianne Crosby
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