Blueberry Muffins
Makes 18 muffins.

blueberry muffin 4 Tbsp. shortening
1/2 cup sugar
1 egg
2 cups Premium Gold® Gluten Free Flax & Ancient Grains All-Purpose Flour (heavier flour)
2¼ cups Organic Gluten-Free Ancient Grain Baking & Pizza Flour (lighter flour)
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 cup blueberries, washed, drained

Preheat oven to 375 degrees F. Prepare muffin pans with paper liners or coat with cooking spray.

Cream together the shortening and sugar. Add egg and beat well. Use ¼ cup of the 2 cups of flour to dredge the berries.

In medium bowl, whisk together the dry ingredients. Gradually add the dry ingredients, alternately with the milk, to the creamed sugar and shortening. Stir only enough to blend. Fold in the floured berries into the batter.

Pour into prepared muffin tins and bake for 25-28 minutes.
Use ¾ cup of drained, cooked fruit when fresh fruit is not in season.