Blueberry Muffins

Photo by Stephanie Knewasser

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.


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