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.