1 3/4 c. sifted cake and pastry flour
2 tbsp. sugar
2 1/2 tbsp. baking powder
3/4 tbsp. salt
1 egg, beaten
1/4 c. evaporated milk
1/3 c. salad oil
1 c. blueberries

Sift dry ingredients into mixing bowl. Make a well in the center. Combine egg, milk, and salad oil. Add, all at one time, to dry ingredients. Stir only until dry ingredients are moistened. Add blueberries and 2 tablespoons sugar. Toss lightly. Mix in batter. Fill muffin tins 2/3 full. Bake at 400 degrees for 25 minutes.