2 c. all-purpose flour
1/2 c. shortening (butter)
1 tsp. baking soda
1/2 tsp. salt
2 eggs
2 c. blueberries
1 c. brown sugar
1/2 c. buttermilk
1/2 c. all-purpose flour

Combine 2 cups flour and 1/2 teaspoon salt. Then set aside.

Cream 1 cup firmly packed brown sugar and 1/2 cup butter. Add 2 eggs, one at a time, beating well after each addition.

Combine 1/2 cup buttermilk and 1 teaspoon baking soda stirring well. Add to sugar mixture alternately with flour.

Combine 2 cups blueberries and 1/2 cup flour. Gently fold into batter. Spoon batter into muffin tins filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Yields about 2 dozen muffins.