Original Recipe Submitted by Miriam Pretzer in 1986
Muffin Adaptation by Andrea N.
2 cups flour
3/4 cup sugar
2 & 1/2 tsp baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk
1 egg
2 cups blueberries
2 tablespoons vegetable oil (added to keep muffins moist)
Topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup soft margarine
Heat oven to 375 degrees. Grease 8x8 or 9x9 pan. (I put paper liners in muffin pans). Blend all ingredients except blueberries. Beat vigorously 1/2 minute. Stir in berries last. Pour batter into pan or muffin tins. (I filled 18 muffin tins with a not-quite-full ice cream scoop of batter each).
Blend together topping ingredients with fork (I started with a fork but switched to 2 knives, which I found easier). Sprinkle over batter. Bake 45-50 minutes. (For the muffins I baked them 24 minutes.)
I used frozen blueberries so my baking time was longer than it will be if you're using fresh blueberries.
