Cream shortening and sugar in a large mixing bowl. Add remaining flour, milk, and boiling water; beat at medium speed of an electric mixer 2 minutes. Add eggs and flavorings; beat an additional 2 minutes. Gently fold in dredged blueberries.
Spoon mixture into paper lined miniature muffin pans. Bake at 375° for 20 to 25 minutes. Remove muffins from pans, and serve immediately.