2/3 c. butter flavor Crisco shortening
1 1/2 c. sugar
3 eggs
3 c. self-rising flour
1 c. milk
1 pt. fresh blueberries or 1 can blueberries, drained

Cream shortening and sugar, add eggs and beat approximately 3-5 minutes or until very light and fluffy. Add flour and milk alternately. When well blended, carefully add blueberries.

This mixture will keep in the refrigerator for 2 weeks. Bake in greased muffin tins (I spray with Baker's Joy) at 375 degrees for 15-20 minutes. They should be well browned to be properly cooked.