Blueberry Muffins
2½ cups sifted flour
2½ teaspoons Calumet Baking Powder
⅓ cup sugar
½ teaspoon salt
1 cup fresh blueberries
1 egg, well beaten
1 cup milk
4 tablespoons melted butter or other shortening
Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Combine berries with ⅓ cup of flour mixture. Combine egg, milk, and shortening. Add to flour, beating only enough to dampen all flour. Fold in berries. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 18 muffins.