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

Cream shortening and sugar. Add eggs, one at a time. Sift flour, baking powder and salt. Add dry ingredients alternately with milk. Fold in blueberries, (1 cup fresh ones or frozen ones may be used).

Bake at 350°F. This mixture will keep in refrigerator 2 to 3 weeks. Also freezes well.

Makes about 48 muffins.