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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Blueberry Muffins Recipe

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This recipe for Blueberry Muffins, by , is from Junction First Presbyterian Church's Timeless Recipes, 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!

Sandra Wilson



3/4 cup all-purpose flour
3/4 cup sugar
1/4 tsp salt
5 TBSP unsalted butter, melted

2 eggs
1 cup sugar
1/2 cup vegetable oil
1 TBSP vanilla extract
1 tsp white vinegar
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
2 cups all purpose flour
1 cup blueberries (fresh or if frozen defrost and drain)

Stir together the topping ingredients.
Mix eggs until frothy. Add sugar and oil. Beat until creamy.
Add vanilla, vinegar, baking soda, and salt. Add sour cream and fold in flour.
Gently stir in blueberries.
Fill lined muffin cups with 1/4 cup batter.
Mix topping and sprinkle over top of batter.
Bake 350 for 15-20 minutes.




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