From the kitchen of Marlene Knewasser
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.
NOTES:
- I like topping the muffins with streusel. Streusel: 1/2 c flour, 1/4 c cold butter, 1/4 c brown sugar. Cut together until crumbly. -Stephanie
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