From the kitchen of Marlene Knewasser.  These
blueberry studded muffins make a great breakfast.
In a bowl:
1/2 c Crisco shortening
1/2 tsp salt
1 c sugar
Mix well with a spoon.
Stir in:
3 eggs
Sift together & add:
2 c flour
2 tsp baking powder
Gradually add:
1 c milk
Beat 60 strokes until smooth.
Carefully fold in:
3/4 to 1 c fresh blueberries
(or dry pack frozen)
Spoon into greased muffin tins
(or paper cups).

Bake @ 400 for 15-20 minutes
or until golden brown.
Comments:
I love these muffins.  They freeze well.                 -Stephanie
Blueberry Muffins
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