REFRIGERATOR BLUEBERRY MUFFINS

2/3 cup shortening
1 cup sugar
3 eggs
3 cups flour
3 heaping tsp. baking powder
1 tsp. salt
1 cup milk
2 cups blueberries

Cream the shortening and sugar until fluffy. 
Add the eggs, one at a time, beating well after each addition. 
Sift together the flour, baking powder, and salt. 
Add the dry ingredients alternately with milk. 
When well blended, add the blueberries. 
This mixture will keep in the refrigerator for 2 to 3 weeks. 
Bake in muffin tins at 375 degrees for 15 to 20 minutes. 
Makes three dozen.
Geneann Hill