Ruth'S Light Blueberry Muffins - cooking recipe

Ingredients

2 1/3 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
1/2 c. shortening
1 egg
1 c. milk
1 c. blueberries

Preparation

Cream sugar, shortening and egg thoroughly.
Add blended dry ingredients to cream mixture, alternating with milk, beginning and ending with dry ingredients.
Fold in blueberries.
Fill muffin pan 2/3 full.
Bake 20 to 25 minutes at 400\u00b0.