Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 400 degree f. slight grease a muffin pan. cream the shortening, butter or margarine. add the sugar and egg, mix well. sift the flour, baking powder and salt together. add alternately with the milk to the creamed mixture. mix lightly. the batter will be slightly lumpy. add 1/2 cup fresh blueberries, lightly sprinkled with flour, to the batter. if frozen berries are used, thaw them and drain before using. fill the muffin pan about 2/3 full. bake 20 to 30 minutes.

Target recipe: heat oven to 400 degrees f. line 12 muffin cups with paper baking cups. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, sugar, baking powder and salt; mix well. in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well. add to dry ingredients, stir until ingredients are just moistened. carefully fold in raspberries. fill prepared muffin cups 3/4ths full. bake at 400 degrees f. 20 to 25 minutes or until golden brown. cool 5 minutes, remove from pans. high altitude: above 3500 feet, decrease baking powder to 2 teaspoonful.