1 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
2 tbsp. beaten egg (1 sm. egg)
1/2 c. milk
2 tbsp. shortening

Turn oven on at 425 degrees. Grease bottom and sides of muffin pan with oil or shortening. Sift the flour, baking powder, salt and sugar into a mixing bowl. Mix the beaten egg, milk and oil or cooled melted shortening. Add the egg and milk mixture to the dry ingredients all at once and stir quickly until the dry ingredients are moistened. Do not over mix or beat. The mixture should be lumpy. Stir in 1/2 cup drained blueberries. Fill the greased muffin pans 1/2 to 2/3 full. Bake 20 to 25 minutes or until golden brown.