Paper muffing pan cups 1 cup fresh blueberries 3 tablespoons shortening 3 tablespoons sugar 1 egg 2 cup milk 1 3/4 cups flour 3 teaspoons baking powder 3/4 teaspoon salt

Directions:

1. Preheat oven to 400 degrees F. Line the muffin pan with the paper cups. 2. Put blueberries in a strainer and rinse under cold running water. Drain on paper towels. 3. Add the 3 tablespoons of shortening into a mixing bowl. Slowly stir in the sugar with the shortening until it becomes light and fluffy. 4. Crack the egg into the bowl and beat the mixture well. 5. Stir in the milk again mixing well. 6. Hold a sifter over the mixing bowl. Measurer the flour, baking powder, and salt into the sifter. Sift into the mixing bowl. 7. Stir gently, just enough to moisten the flour mixture. 8. Carefully stir in the blueberries. 9. Fill each muffing cup 2/3 full. 10. Bake the muffins on the middle rack of the oven for 20 to 25 mins. 11. Insert a toothpick in one of the muffins. When pick comes out clean the muffins are done. 12. Take the muffins out of the oven and carefully remove them from the pan. Let them cool for a few mins. and serve them in a basket or on a plate with jam and butter.