2 c. flour
1/4 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1/4 c. shortening
1 egg
1 c. milk
1 1/2 c. Juneberries

To dry ingredients add egg, shortening, salt and milk. When well blended stir in Juneberries. Fill muffin cups 2/3 full. Bake 20 minutes, 350 degrees.