Blueberry Muffins

You will need 6 large or 10 or 12 small pyrex cups. Or make it as a bread in a souffle dish. Mix half the recipe unless you have a very large cooker. To Cook: Into a medium bowl, sift the flour, baking powder, salt, and 2 tablespoons 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 tablespoons sugar. Divide the batter among the well-greased Pyrex cups, filling each only halfway. Place half the cups on a trivet in the bottom of the slow cooker. Set a Pyrex mold or pie plate over the cups 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. If using muffin cups as described above, halve the recipe. Makes 12 muffins.