adapted from Betty Crocker's Picture Cookbook 1950
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening or softened butter
2/3 cup milk
1 cup fresh or frozen blueberries
sugar in the raw, optional
Mix together the flour, sugar, baking powder, salt and shortening with a fork or pastry blender. Stir in the egg and milk until just combined. Carefully fold in the blueberries. Cover the bowl with plastic wrap and let sit for at least 4 hours or overnight.
Preheat the oven to 375 degrees. Grease muffin cups or use paper liners. Fill with the muffin mix about 2/3 the way full. Top with a sprinkle of sugar in the raw, if desired. Bake until golden brown, about 25 minutes. Makes 12 medium sized muffins.