"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Best of the Best Blueberry Muffins Recipe

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This recipe for Best of the Best Blueberry Muffins, by , is from Carly's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carly Van Impe


1/2 cup butter
1+1/4 cups sugar
1/2 tsp salt
2 eggs
2 cups flour, separated
2 tsp baking powder
1/2 cup butter milk
1 pint blueberries
2 tbsp sugar

1. Preheat oven to 375F.
2. Cream butter, sugar and salt. Add eggs. Mix 1+3/4 flour and baking powder. Beat the flour mixture into the cream mixture, alternating with buttermilk for moisture.
3. Crush 1/4 of the berries and stir into batter.
4. Mix remaining berries with 1/4 cup flour to cover. Fold into batter.
5. Spoon into cups and sprinkle with sugar. Bake for 30 minutes.




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