2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
3/4 c. sugar
1 egg, unbeaten
1/2 c. milk
2 c. blueberries

Cream shortening and sugar. Add egg and beat well. Add milk and dry ingredients. Fold in blueberries. Fill muffin tins 2/3 full. Sprinkle with:

CRUMB TOPPING:

1/2 c. sugar
1/4 c. flour
1/2 tsp. cinnamon
1/4 c. butter

Mix sugar, flour and cinnamon together. Cut in the butter to form coarse crumbs. Sprinkle over muffins. Bake about 20 minutes in a 375 degree oven.