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.
 
 
Do not be anxious about anything,?but in everything by prayer and supplication with thanksgiving let your requests be made known to God.?And the peace of God,?which surpasses all understanding, will guard your hearts and