2 c. flour
1 1/2 c. sugar
1/2 c. butter or margarine
1 t. baking powder
2 eggs, separated
1 c. milk
1 t. vanilla
2 – 2 1/2 c. blueberries

Combine flour and sugar in electric mixer. Cut butter into small pieces, adding piece by piece while mixing on low speed, until flour mixture becomes crumbly. Set aside 1/2 c. crumb mixture for topping. To the remaining mixture, add baking powder and mix. Stir in blueberries. In another large mixing bowl, whisk or beat the egg whites until soft peaks form. Set aside. In small cereal bowl, combine egg yolks, milk and vanilla. Carefully stir wet mixture to dry mixture, some of batter may still be dry. Pour batter into egg whites and gently fold into the batter. Spoon batter into well- greased muffin tins. Sprinkle each muffin with reserved crumb mixture. Bake at 350 degrees for 25 minutes, or until lightly browned and fully cooked. (Makes 12- 18 muffins) Muffins tend to stick to pan.