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2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder
1 c. sugar
1 egg
3/4 c. milk
3/4 c. melted fat (Crisco
vegetable shortening)
1 c. blueberries (fresh or
frozen, dry)

Sift flour, salt, baking powder and sugar together into
mixing bowl. Add unbeaten egg, milk and melted fat. Stir
quickly and lightly until mixed. Fold in blueberries. Fill
well greased muffin tins 2/3 full; do not put blueberry muffins
in cupcake papers because it won't be crunchy on the sides and
bottom. (Berries never go to the bottom.) Bake at 425 degrees for 20
to 25 minutes. Yield: 1 dozen.

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