Mix shortening and sugar until fluffy. Add salt. Stir in eggs. Sift 2 cups flour and baking powder together and add to mixture. Add cinnamon. Add milk gradually and beat mixture for sixty strokes until dough is smooth and satiny. Dust blueberries with 1 tablespoon flour and carefully fold into mixture. Spoon batter into well-greased muffin tins, filling 2/3 full. Bake in pre-heated oven at 400° until toothpick comes out dry, 20-25 minutes.
Dillon Fruit Farm Lisbon, Ohio