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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Auntie Bertha's Blueberry Muffin Recipe

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This recipe for Auntie Bertha's Blueberry Muffin, by , is from The Romano Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aunt Sandy


cup butter at room temperature
1 cup of sugar
2 eggs
tsp vanilla
1 cup flour
2 tsp baking powder
to ⅔ cup milk
2 cups fresh blueberries, washed and stems removed
cup chopped walnuts (optional)

Heat oven to 375 degrees
In large bowl, cream butter and sugar. Add eggs and vanilla, beat well.

In another bowl, mix the flour and baking powder. Add to the butter mix, alternating with the milk. Stir until all is combine and moist. Fold in blueberries and nuts (if using)

Fill greased muffin tins about 2/3 full and bake for 20-23 minutes




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