Makes 12 muffins.
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1 large egg,
1/2 cup vegetable shortening,
2 tablespoons sugar,
3/4 teaspoon salt,
2 1/2 teaspoons baking powder,
2 cups all-purpose flour,
1 cup fresh blueberries
- Place the milk, egg, shortening and sugar in the pitcher and blend on 1 until smooth. Add the salt, baking powder, and flour and blend on 1 just until the ingredients are combined. Do not over-process. Remove the batter and fold in the blueberries.
- Prepare a 12-cup muffin tin by coating each cup with cooking spray or lining each cup with foil or paper cups. Spoon the batter evenly into the muffin cups. Bake at 400°F for about 25 minutes, or until golden brown.