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Blueberry Muffins Recipe

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This recipe for Blueberry Muffins, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Norma Thweatt
Added: Wednesday, March 19, 2008


Pam for the pan
1 pound (3 1/2 c.) all-purpose flour
4 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/3 c. granulated sugar
10 T. unsalted butter, melted and cooled slightly
1 c. whole milk at room temperature
1 c. sour cream at room temperature
2 large eggs at room temperature
1 large egg yolk at room temperature
2 t. finely grated lemon zest
1 1/2 c. fresh or frozen blueberries (no need to thaw)

Position a rack in the center of the oven and preheat to 350.

Lightly spray a standard 12-c. muffin tin and line with paper or foil baking cups. Spraying will keep the muffin tops from sticking.

In a large bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium bowl, whisk the sugar, butter, milk and sour cream, eggs, yolk and zest until well combined.

Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened. The batter will be lumpy and there should still be quite a few streaks of flour. Sprinkle the blueberries on the batter and fold them in until just combined.It will still be lumpy.

Scoop into the muffin tins. The batter should mound higher then the rim of the cups by about 3/4 in.

Bake until the muffins are golden brown and spring back lightly when press the middle, 30 and 35 minutes. (The muffin tops will probably meld together) Let the muffin tin cool on a rack for 15 to 20 minutes. Use a table knife to separate the tops, and then invert the pan and pop out the muffins

Number Of Servings:
Number Of Servings:
12 muffins
Personal Notes:
Personal Notes:
Banana-Walnut Muffins
Don't add zest to the batter. Instead add 1 1/2 c. thinly sliced ripe banana and 3/4 c. chopped toasted walnuts.




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