Blueberry Muffins

Directions

1. 1
   Cream shortening, add sugar, and beat until light and fluffy. Add eggs one at at time, beating well after each addition.
2. 2
   Sift flour, baking powder and salt and add to creamed mixture alternately with milk and ending with flour mixture.
3. 3
   Fold in blueberries.
4. 4
   Grease muffin pans.
5. 5
   Pour mixture into muffin pans 2/3 full.
6. 6
   Bake at 375° for 20 to 25 minutes.
7. 7
   (Batter may be stored in refrigerator up to 2 weeks before baking.)