If the answer is yes, than you'll love these blueberry muffins!  This recipe is courtesy of Barb Carson.  These yummy treats are perfect for any occasion, especially for a breakfast on the go.    

     This recipe brings back fond memories of summer time as kid with Kristin and Jessica Vince.  They were my neighbors for a while and they had a blueberry bush in their yard.   I remember in the summer the three of us would always pick the fresh berries to have as an afternoon treat, in between our other daily activities of playing tag, climbing trees, building forts, etc.  These blueberry muffins would have come in handy back then with fresh berries at our finger tips.  If only I had a baker's state of mind as a kid.  

Blueberry Muffins: (B. Carson)

Ingredients: 1/2 cup vegetable shortening, 1 1/4 cups sugar, 2 large eggs, 1/2 cup milk, 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1 1/2 cups wild blueberries (small) fresh or frozen.  For the blueberries try to find the tiny Maine wild blueberries for these.  Also Wyman's a good frozen brand option found at Costco or Heinein's 

Instructions:

1. Cream shortening with sugar

2. Add in eggs and mix well

3. Add in milk and mix well

4. Sift into the first mixture the flour, baking powder and salt

5. Mix by hand and fold in blueberries very gently

6. Fill muffins tins to the top and sprinkle each muffin with sugar

7. Bake in preheated 375* oven for about 30 minutes until golden brown.  

Enjoy!

"Go confidently in the direction of your dreams.  Live the life you have imagined." H.D. Thoreau