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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Blueberry Muffins Recipe

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This recipe for Blueberry Muffins is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. flour
3/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1 1/2 c. fresh or frozen wild blueberies
1 tbsp. flour
1/3 c. butter, softened
1 (8 oz) block cream cheese, softened
1/2 c. milk
2 eggs
1 tsp. vanilla
1 1/2 tbsp. sugar
Directions:
Directions:
Combine flour and next 6 ingredients (through cloves) in a large bowl. Whisk together and make a well in the center.
Place blueberries in a small bowl. Sprinkle 1 tbsp flour over them and toss to coat.
With a mixer, beat together butter and cream cheese until blended. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just till moist. Gently fold in blueberries.
Spoon batter in to 12 muffin cups coated with cooking spray. Sprinkle 1 1/2 tbsp sugar evenly over batter.
Bake at 425º for 15-17 minutes. Cool in pan 5 minutes. Remove muffins and place on a wire rack to cool.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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