1cupfresh or frozen wild blueberries washed and drained
Mix sugar and shortening until fluffy. Add salt. Stir in eggs. Sift flour and baking powder together and add to mixture. Add cinnamon. Add milk gradually and l>eat mixture for sixty strokes until dough is smooth and satiny.
Dust blueberries lightly with flour and carefully fold into mixture. Spoon batter into well-greased muffin tins, filling two-thirds full. Bake in pre-heated oven at 400 F or 205 C degrees until toothpick comes out dry, about 20-25 minutes.
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