Milk Chocolate Blueberry Clusters

In a heavy saucepan over low heat or in the top of a double boiler set over hot water, melt milk chocolate pieces and shortening. Stir until smooth. Remove from heat.

Gently fold in blueberries until well coated. Drop by teaspoon into 1-1/4 - 1-1/2-inch paper candy cups or onto a baking sheet lined with waxed paper.

Chill in refrigerator for 20 to 30 minutes or until chocolate is set. candies can be kept at room temperature for about 1 hour. If chocolate becomes soft and sticky, return to refrigerator. Store in refrigerator for up to 24 hours. Makes about 36 candies.