BLUEBERRY MUFFINS

by Flo

Mix in a bowl and cut in with pastry mixer:

                        3 C. all purpose flour

                        2 C. sugar

                        1 Tbsp. baking powder

                        1/ 2 C. golden Crisco   - reserve 1 C. crumbs

Add:

                        2 eggs, beaten

                        1 C. evaporated milk

                        1 tsp. vanilla

Beat till smooth with electric mixer.

Fold in 1 C. blueberries.

Spool into 24 large cupcake papers in muffin tins.

Cover tops with reserved crumbs added to 2 Tbsp. melted butter.

Bake at 350 for 20 to 30 minutes.