2/3 c. shortening
1 c. sugar
3 eggs
3 c. flour
3 rounded tbsp. baking powder
1 tsp. salt
1 c. milk
1 can blueberries, drained or 1 c. frozen rinsed blueberries

Cream the shortening and sugar until fluffy. Add the eggs, one at a time, beating well. Sift together the flour, baking powder and salt. Add dry ingredients alternately with milk. When well blended, add blueberries. This mixture will keep in refrigerator 2 to 3 weeks. Bake in greased muffin tins at 375 degrees for 15 to 20 minutes.