6 tbsp. butter or shortening
1 1/4 c. sugar
2 lg. eggs
2 c. + 1 tbsp. flour
1/2 tsp. salt
3 tsp. baking powder
1/2 c. milk
1 pt. dry blueberries (fresh or frozen)
2 tsp. cinnamon & sugar

Cream shortening and sugar very well. Add eggs, one at a time, beat well. Sift dry ingredients and add to batter alternately with milk. Crush 1/2 cup berries. Add to batter by hand. Add rest of berries by hand. Grease (or line) muffin tins and fill full. Sprinkle top of batter with cinnamon and sugar. Bake at 375 degrees for 30 minutes or until brown. Cool before removing from pan. Makes 12 very large muffins.