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Blueberry Breakfast Muffins

1/2 c. butter flavor Crisco
1 c. + 2 c. sugar
3 or 4 eggs
2/3 c. milk
1 3/4 c. self rising flour
Pinch of soda
2 c. fresh or frozen blueberries, thawed

Preheat oven to 375 degrees. Cream Crisco and sugar. Add eggs and beat well. Stir in, all at once, milk and vanilla. Add dry ingredients in 1 addition and beat quickly until smooth. Add blueberries and stir gently. Pour into paper cup lined muffin tins. Bake at 375 degrees about 25 minutes. Makes 2 1/2 dozen.

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