2 1/4 c. cake flour
1 1/2 c. granulated sugar
3/4 c. solid shortening
3/4 c. milk
2 eggs (extra lg.)
2 1/2 tsp. double acting baking powder
1 tsp. salt
1 tsp. vanilla extract
1/2 tsp. water
1 pt. (16 oz.) fresh blueberries (if using frozen drain & dry)

Oven 350 degrees. Muffin tins - grease and flour or use liners.

In large mixing bowl, place flour, sugar, shortening, milk, eggs, baking powder, salt, vanilla and water. Blend at low speed for 2 minutes, scrape sides of bowl and mix at high speed for 6 minutes. Fill muffin cups 1/2 full. Add 6-10 blueberries to each cup. Mixing in several and leaving some at the top.

CRUMB TOPPING:

1/2 c. flour
1/2 c. granulated sugar
1 tsp. ground cinnamon
1/4 c. butter, melted

In a bowl mix all ingredients. Sprinkle a tablespoon of topping on each muffin then add some berries to the top.

Bake approximately 25 minutes. Let cool in pan for at least 10 minutes before removing from pan.

Fruit Variation: Same amount of raspberries, blackberries, chopped strawberries (use 1/4 cup less sugar in the recipe) mixed berries, mulberries or red currants (use 1/4 cup more sugar in recipe.) Yield: 24 muffins.