2 c. self rising flour
1/3 c. sugar
1 egg, beaten
3/4 c. milk
1/4 c. vegetable oil
1 c. fresh or frozen blueberries
1/4 c. firmly packed brown sugar
2 tbsp. self rising flour
1 tbsp. butter, softened

Combine 2 cups flour and 1/3 cup sugar in a large bowl, mixing well. Reserve 2 tablespoons mixture, and set aside. Make a well in center of remaining flour mixture.

Combine egg, milk and oil; stir well. Add to dry ingredients, stirring just until moistened. Combine blueberries and reserved 2 tablespoons flour mixture, tossing to coat. Stir blueberries into batter just until blended. Spoon the batter into greased muffin pans, filling 3/4 full.

Combine brown sugar, 2 tablespoons flour, and butter; mix until crumbly. Sprinkle mixture over batter. Bake at 400 degrees for 15 to 18 minutes or until browned. Yield: 1 dozen. NOTE: If frozen blueberries are used, rinse and drain thawed berries; pat dry.