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1/2 cup shortening
1 cup white sugar
2 egg yolks
2 egg whites, stiffly beaten
1/3 cup milk
1 1/2 cups sifted flour
1 tsp baking powder
1/2 salt
1 1/2 cups floured blueberries
1 tsp vanilla

Cream shortening, sugar and egg yolks together. Add vanilla. Combine dry ingredients. Add dry ingredients to creamed mixture alternately with milk. Fold in egg whites. Stir in blueberries. Bake in greased muffin cups at 350 F for 20-25 minutes. Note: you may sprinkle batter with sugar before baking if you wish.

Submitted by Lorraine Stevenson, York, P.E.I.