Blueberry Breakfast Muffins
2 cups sifted flour
3 teaspoons Rumford Baking Powder
2 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
1 cup milk
3 tablespoons melted shortening
3/4 cup blueberries
1. Sift flour, Rumford Baking Powder, sugar and salt together.
2. Combine egg, milk, and shortening together and pour into dry ingredients, stirring just enough to moisten.
3. Fold in blueberries.
4. Use a tablespoon to dip batter into greased muffin pans and fill 2/3 full.
5. Bake in a hot oven (425° F.) for 25 minutes.
Makes 12 muffins.