1/2 c. Crisco
1/2 c. sugar
2 eggs
1 c. milk
2 1/4 c. all-purpose flour
1 tbsp. plus 1 tsp. baking powder
3/4 tsp. salt
3/4 c. fresh or dry pack frozen blueberries

TOPPING:

1 tbsp. sugar
1/4 tsp. cinnamon

Heat oven to 400 degrees. Grease 18 medium (about 2 1/2 inch) muffin cups or use paper or foil liners. Cream Crisco and sugar in large bowl at medium to high speed of electric mixer. Beat eggs in. Stir in milk with spoon. Combine flour, baking powder, and salt. Stir into creamed mixture with spoon. Fold blueberries. Fill muffin cups about 2/3 full.

For Topping: Combine sugar and cinnamon. Sprinkle over muffin tops. Bake at 400 degrees for 18 to 20 minutes or until lightly brown. Serve warm.