Muffins Orange Blueberry

½ cup Crisco shortening (125 ml)
1 cup granulated sugar (250 ml)
2 eggs
½ cup sour cream (125 ml)
½ cup orange juice (125 ml)
2 cups flour (500 ml)
1 teaspoon baking powder (5 mL)
½ teaspoon bicarbonate of soda (2 ml)
¼  teaspoon salt (1 ml)
1 cup blueberries (250 ml)

Preheat the oven to 400°F. (200°C.).
Cream Crisco shortening and sugar until the mixture is light.
Beat the eggs, one at a time.
Add sour cream and orange juice, then mix well.
Combine flour, baking powder and baking soda and mix well to incorporate cream. Carefully add the blueberries.
Fill the muffin cups ¾.
Cook for 18-23 minutes or until the tops are bouncing if touched lightly.