| | Directions | | Preheat oven to 375°. Grease of flour muffin pans. In large bowl, place all ingredients except blueberries. Blend at low speed for 2 minutes; scrape side of bowl and mix at high speed for 6 minutes. Spoon batter into muffin cups, filling each 1/2 full. Add 6-10 blueberries to the batter in each cup, mixing in several and leaving some for top. Sprinkle 1 tbsp of crumb topping on to each muffin. Top with remaining blueberries. Bake for 20-25 minutes. Remove from oven and cool for 10 minutes, then turn out and cool completely. Crumb topping: Mix all ingredients. Before adding berries to top of batter, sprinkle 1 tbsp of topping, then berries. |
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| Ingredients | | - |  | 2 1/4 cups cake flour |
| - | | 1 1/2 cups sugar |
| - | | 3/4 cup shortening |
| - | | 3/4 cup Milk |
| - | | 2 Eggs |
| - | | 2 1/2 teaspoons baking powder |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon vanilla |
| - | | 1/2 teaspoon water |
| - | | 1 pint fresh blueberries |
| - | | Crumb topping |
| - | | 1/2 cup flour |
| - | | 1/2 cup sugar |
| - | | 1 teaspoon cinnamon |
| - | | 1/4 cup butter, melted |
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