Step 1

Preheat the oven to 375º degrees Fahrenheit (190°C) and line two six-hole muffin tins with liners (or grease with cooking spray).

Step 2

In a large bowl with an electric mixer, beat the shortening with the sugar until it's light and fluffy.

Step 3

Add eggs one at a time, and mix well between each addition.

Step 4

In a separate bowl, stir the flour and baking powder.

Step 5

Then, add the flour to the batter, alternating with the milk and vanilla. Do this in 1/3 additions, starting with the milk. Stir with a spatula by hand to incorporate.

Step 6

Before the last addition of flour goes in, gently toss the berries in the flour. Then, carefully stir them into the batter.

Step 7

Fill the muffin cups about two-thirds full and sprinkle 1/2 teaspoon of sugar over each.

Step 8

Bake for 20-25 minutes or until the center of the muffins spring back when lightly touched.

Step 9

Cool for 10 minutes in the tray before transferring the muffins to a wire rack to cool completely.

Step 10

Enjoy!