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FRESH BLUEBERRY MUFFINS | |
2 c. flour 3 tsp. baking powder 1/2 tsp. salt 1/2 c. sugar 2 eggs, beaten 1 c. milk, room temperature 4 tbsp. butter, melted 1 c. blueberries, washed & drained well Sift flour and take out 4 tablespoons to dredge berries. Sift remaining flour, baking powder, salt and sugar. In separate bowl add eggs, milk and butter. Add egg mixture to flour mixture all at one time. Stir only enough to moisten completely. DO NOT OVERMIX! Combine remaining flour with blueberries and gently fold berries into batter. Fill each muffin cup 2/3 full of batter. Sprinkle topping on top of each muffin. Preheat oven to 400 degrees and bake for 15 to 20 minutes. TOPPING: 3 tbsp. sugar 1 tsp. cinnamon |
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