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 Blueberry Chef
 - Recipes for Blueberries.

BLUEBERRY CUP CAKES

1 cup sugar

½ cup vegetable shortening

½ tsp salt

3 eggs, lightly beaten

2 cups all-purpose flour

2 tsp baking powder

½ tsp cinnamon

1 cup milk

1 cup fresh or frozen blueberries, thawed

Cream sugar and shortening until fluffy; add salt.  Stir in eggs.  Sift flour, baking powder and cinnamon.  Add to creamed mixture alternately with milk, starting and ending with dry ingredients, beating until batter is smooth and satiny.

 Dust blueberries lightly with flour; carefully fold into mixture.  Spoon into well-greased muffin tins, filling two-thirds full.

 Bake in hot oven, 400 deg. F., until toothpick comes out dry, about 20 to 25 minutes.  Makes 16 cup cakes.