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LIGHT & FLUFFY BLUEBERRY MUFFINS Recipe

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This recipe for LIGHT & FLUFFY BLUEBERRY MUFFINS, by , is from Our First Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Greg Peterson
Added: Thursday, December 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup skim milk 2 Tbsp. vegetable oil
1/2 tsp. vanilla extract
1 cup frozen blueberries, thawed and juices reserved

Directions:
Directions:
Combine the flour, baking powder, and salt in a mixing
bowl. In a separate bowl, beat together the eggs, milk,
oil, vanilla, and about 1/2 cup of the reserved blueberry
juice. Add this mixture along with the blueberries to the
dry ingredients and mix until thoroughly combined. Fill
muffin tins about 2/3 full with the batter and bake in a
preheated 400F oven for 20 to 25 minutes.

Number Of Servings:
Number Of Servings:
12

 

 

 

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