Ingredients:

● 2 cups all-purpose flour
● 2 tbsp baking powder

●1 tsp salt

● 1/2 cup South Chicago Packing Lard All-Purpose Shortening

● 2 eggs

● 1 cup sugar

● 3/4 cup buttermilk

● Vanilla extract

● Nutmeg

● 2 1/2 cups blueberries

● 1 tbsp lemon juice, plus lemon zest

● Coarse sugar, for topping

Directions:

1. Preheat oven to 375°F. Grease a muffin tin with South Chicago Packing Lard All-Purpose Shortening.

2. In a large mixing bowl, combine flour, baking powder and salt. Cut in lard until the mixture resembles coarse sand.

3. In a separate bowl, combine eggs, sugar, buttermilk, vanilla extract, nutmeg, lemon juice and lemon zest.

4. Add the wet ingredients to the dry ingredients and gently fold together until the batter resembles the texture of pancake batter. Gently fold in blueberries.

5. Divide batter evenly among prepared muffin cups, filling each slightly more than halfway. Sprinkle tops with coarse sugar.

6. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.

7. Let muffins stand for 5 minutes before removing from the pan. Serve and enjoy.