1/4 c. shortening
1 egg
3/4 c. sugar
1 c. milk
2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1 c. blueberries

CRUMB TOPPING:

1/3 c. flour
1/2 c. sugar
1/4 c. butter
1/2 tsp. cinnamon

Beat well shortening and egg. Add sugar, beat again, add milk. Add dry ingredients and mix only until flour disappears. Add 1 cup blueberries, drained. Put batter into muffin pans. and sprinkle with crumb topping. that has been mixed together. Bake at 375 degrees for 25 to 30 minutes.