1/2 c. butter or Crisco
1 c. sugar
2 c. flour
2 eggs
1/2 c. milk
2 tsp. baking powder
1/2 tsp. salt
2 1/3 c. blueberries, fresh or frozen
1 tsp. vanilla

Cream shortening. Add sugar and cream. Add eggs, one at a time. Beat until creamy and fluffy. Add vanilla. Sift dry ingredients. Reserve some to coat berries. Add dry ingredients with milk. Beat until smooth. Put berries into a strainer. Hold over batter and toss with remaining flour. Stir until mixed. Fill muffin pans 3/4 full. Sprinkle top of muffins with sugar and cinnamon mixture. Bake in 375 degree oven for 30 minutes.