Blueberry Muffins - cooking recipe

Ingredients

2/3 c. shortening
1 c. sugar
3 eggs
3 c. flour
2 heaping tsp. baking powder
1 tsp. salt
1 can blueberries, drained
1 c. milk

Preparation

Cream the sugar and shortening.
Add the eggs, one at a time. Add the sifted dry ingredients alternately with the milk.
Fold in the blueberries.
Place in greased muffin tins and bake at 350\u00b0 for about 15 minutes.
The batter will keep in the refrigerator in a covered bowl for 2 or 3 weeks and can be baked as needed.