2 cups flour

1 ½ cups sugar

1/2 cups butter or margarine

1 teaspoon baking powder

2 eggs, separated

1 cups milk

1 teaspoon vanilla

2 ½ cups 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 ½ cups 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