1/3 cup shortening (butter, lard, oil, Crisco, etc.)
1/3 cup sugar
1 egg
1 3/4 cups pastry flour, sifted
2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
1 cup blueberries (fresh or frozen)
2 tbsp. confectioners' sugar
additional granulated sugar, for sprinkling

Cream shortening and sugar until smooth. Add egg and beat thoroughly. Sift flour, baking powder and salt. Add alternately with milk.

Wash fresh blueberries, but frozen berries may be used. Shake berries with confectioners' sugar in a bag. Fold lightly into batter.

Drop into greased muffin pans, filling cups not over 2/3 full. Sprinkle granulated sugar lightly over top.

Bake in hot (450°F) oven for 25 to 30 minutes.

Makes 12 muffins.