Ingredients

2 C. -All-purpose Flour, sifted
3 tsp. -Baking powder
1 tsp. -Salt
2 Tbsp. -Granulated Sugar
1 Egg, slightly beaten
1 C. Whole Milk
6 Tbsp. Butter, melted
1 C. Blueberries, washed/drained
3 Tbsp. -Granulated Sugar

Cooking Instructions

Into a medium bowl, sift the flour, baking powder, salt, and 2 Tbls. sugar. Make a well in the center and pour in the egg, milk, and melted butter or oil. Stir together until mixed. Don’t beat. Fold in the blueberries mixed with 3 Tbls. sugar. Divide the batter among well greased Pyrex cups, filling each only halfway. Place half the C. on a trivet in the bottom of the crock pot. Set a Pyrex mold or pie plate over the cup to make room for a second layer of cups. Cover the top layer of cups loosely with a plate. Set the timer so that the muffins will start cooking on Low 2 1/2 to 3 hours before breakfast time.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)