Place paper liners in 24 large muffin pans, or grease pans. Preheat oven to hot (400°). Sift together flour, baking powder, salt, cinnamon, nutmeg and cloves onto wax paper. Beat sugar and shortening in large bowl with electric mixer at high speed, 3 minutes, or until light. Add eggs, one at a time, beating after each addition. Lower mixer, speed. Beat in sifted dry ingredients. Slowly add milk and mix just until blended. Fold in blueberries. Do not overmix. Spoon batter into prepared pans, dividing evenly. Bake in hot oven (400°) 18 to 20 minutes, or until muffins are golden brown. Serve warm. The original recipe from The Fairmonts Pastry Chef, Albert Savaresse, makes 7 dozen muffins! bake 39