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"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

Blueberry Muffins Recipe

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This recipe for Blueberry Muffins is from Supplement to Linda's Cooking My Way Through Covid19 Cookbook, 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:  
1¾ c all-purpose flour
⅓ c sugar
2½ tsp baking powder
½ tsp salt
1 c fresh or unthawed frozen blueberries
¾ c milk
1 egg
⅓ c melted butter or margarine
Directions:
Directions:
1.In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries.
2.Add milk, egg and butter. Mix just until dry ingredients are moistened. The batter will be lumpy. Do not overbeat.
3.Spoon batter into 12 2½" greased muffin cups.
4.Bake at 400º for 25 minutes or until tops spring back when lightly touched. Serve warm with butter.
Number Of Servings:
Number Of Servings:
12 muffins
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
from Great American Recipes

 

 

 

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