BLUEBERRY MUFFINS
 
2 1/4 CUP CAKE FLOUR
1 1/2 CUP SUGAR
3/4 CUP CRISCO
3/4 CUP MILK
2 EXTRA LARGE EGGS
2 1/2 TEASPOON DOUBLE ACTING BAKING POWDER
1 TEASPOON SALT
1 TEASPOON VANILLA EXTRACT
1/2 TEASPOON WATER
1 PINT FRESH BLUEBERRIES
 
PRE HEAT OVEN AT 375 DEGREES
LINE MUFFIN PAN OR GREASE PAN.
MIX FLOUR, SUGAR, CRISCO, MILK, EGGS, BAKING POWDER, SALT, VANILLA AND WATER.
BLEND FOR 2 MINUTES ON LOW, BEAT FOR 6 MINTUES ON HIGH.
 
SPOON BATTER IN TO MUFFIN PAN, FILL 1/2 FULL.  ADD 8-10 BLUEBERRIES TO THE BATTER
IN EACH CUP (MIX IN SEVERAL AND LEAVE SOME ON TOP). ADD TOPPING.
BAKE AT 350 DEGREES FOR 25 MINTUES OR UNTIL DONE.
 
 
CRUMB TOPPING
1/2  CUP OF FLOUR
1/2 CUP OF SUGAR
1 TEASPOON GROUND CINNAMON
1/4 CUP SWEET BUTTER, MELTED.
MIX TOGETHER AND TOP MUFFINS (1 TABLESPOONFUL/MUFFIN)
BEFORE BAKING.