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Blueberry Muffins Recipe

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This recipe for Blueberry Muffins, by , is from Hanover Academy's Cookbook Project, 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!

Sally McGuigan (Ashling McGuigan, 2nd grade)


2 c. all-purpose flour
3/4 c. white sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/3 c. vegetable oil
1 egg
1 c. blueberries (fresh or frozen)
1 tsp. vanilla
1 tsp. lemon extract

Heat oven to 400. Grease bottoms only of 12 muffin cups or line with baking cups.

In a medium bowl, combine flour, sugar, baking powder, blueberries and salt; mix well. In a small bowl, combine milk, oil, egg, vanilla and lemon extract; blend well. Add dry ingredients all at once; stir just enough until dry ingredients are moistened (batter will be lumpy).

Fill cups 2/3 full. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.




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