1/2 c. Crisco butter flavor shortening
1 c. sugar
2 eggs
1 tsp. vanilla
2 tsp. baking powder
1 can unsweetened blueberries (drain, place in pie tin & freeze for 15 minutes or until frozen)
2 c. flour
1/2 c. milk

Heat oven to 375 degrees. Grease 12 regular size or 6 jumbo muffin cups. In a medium size bowl beat butter with a wooden spoon and electric mixer until creamy. Add sugar and beat until pale and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla, baking powder. Fold in half the flour, then half the milk into the batter. Repeat with remaining flour and milk. Fold in frozen blueberries. Place in greased muffin cups. Sprinkle with sugar and bake for 25 to 30 minutes.