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Best Blueberry Muffins Recipe

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This recipe for Best Blueberry Muffins, by , is from The Rinehart Family Recipe Collection, 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!



cup butter, room temperature
1 cup granulated sugar
2 eggs
1 tsp vanilla
2 tsp baking powder
tsp salt
2 cups blueberries (one 12-oz bag frozen)
2 cups flour
cup milk

1 Tbsp sugar
tsp nutmeg

Heat oven to 375. Grease muffin tins (or use liners).

Beat butter until creamy; add sugar and beat until pale and fluffy.

Add eggs one at a time, beating well after each addition.

Beat in vanilla, baking powder, and salt.

With rubber spatula, fold half the flour, then half the milk, into the batter. Repeat with remaining flour and milk.

Fold in blueberries.

Pour batter into muffin cups.

Sprinkle with topping made from 1 Tbsp sugar, mixed with tsp nutmeg.

Bake 25-30 minutes until golden and tops spring back when touched.

Cool in pan.

Number Of Servings:
Number Of Servings:
one dozen muffins




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