"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Blueberry Muffins Recipe

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This recipe for Blueberry Muffins, by , is from Our Combined Culinary Genius Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcy Heil

Category:
Category:

Ingredients:  
Ingredients:  
2 c all purpose flour
2 eggs, unbeaten
1 t baking powder
1 t vanilla extract
t salt
c milk
c butter or margarine, softened
1 c fresh or thawed frozen and drained blueberries
1 c granulated sugar
Powdered sugar

Directions:
Directions:
Preheat oven to 375. Mix flour with baking soda and salt. Set aside. In a large bowl, with an electric mixer at high speed, beat butter with granulated sugar, eggs, and vanilla until light and fluffy (about 4 minutes), occasionally scraping the side of the bowl and beaters with a rubber scraper. At low speed, beat in flour mixture (in fourths), alternating with milk, beginning and ending with the flour mixture. Beat until smooth. With a rubber scraper, gently fold in blueberries until combined. Scoop cup batter into muffin pans that have been lined or greased well. Fill until about ⅔ full. Bake 20-25 minutes or until golden brown and cake tester comes out clean. Remove muffins to wire rack and let cool slightly. Serve warm or cold, sprinkled with powdered sugar. Makes 18 muffins.

Personal Notes:
Personal Notes:
These are the best blueberry muffins. They are simple to make and very tasty.

 

 

 

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