2 c. blueberries
3 c. flour
2 c. sugar
1 tbsp. baking powder
1/2 c. butter
2 eggs
1 c. evaporated milk
1 tsp. vanilla
2 tbsp. butter for crumb topping

Grease 24 muffin cup. Wash blueberries, remove stems and set aside. Mix flour, sugar and baking powder in large bowl. Cut in 1/2 cup butter. Use your fingers to squeeze butter into flour until it is crumbs. Put 1 cup of crumbs into small bowl and set aside. Add eggs, milk, vanilla into mixture in large bowl. Beat until smooth. Fold berries into batter. Spoon into cups. Melt 2 tablespoons butter, drizzle over reserved mixture, toss with fork, make crumbs, sprinkle on top of batter and bake. Bake at 350 degrees for about 20 minutes.