Preheat the oven to a moderate temperature 400°F (204°C).

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Using a pastry blender or fork mix in the soft shortening with the flour mixture until you see pea sized crumbles.

Then stir in the wet ingredients, egg, milk, and vanilla extract just until blended.

Gently fold in the blueberries.

Prepare muffin cups. You can use paper liners or grease the muffin cups in a muffin tin with butter, shortening, or use cooking spray to grease.

Fill muffin cups 2/3 full of the muffin batter. Sprinkle a little sugar on the top of each muffin if desired. Note. The batter should be rather thick.

Bake for 20 minutes until golden brown. Until the tops are no longer wet and when a toothpick is inserted into the middle of a muffin, it comes out clean or with a few crumbs. No wet batter.

Transfer to a wire rack to cool.

Serve hot with butter, jam, marmalade, money or any other desired spread.