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This recipe for GREAT BLUEBERRY MUFFINS, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Moss
Added: Monday, June 5, 2006


2-3/4 c. flour
3/4 c. white sugar
3/4 c. brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt (omit if using salted butter)
1-1/2 sticks unsalted butter, melted
3/4 c. buttermilk
1 tbsp. vanilla
1-1/2 tsp. vanilla extract

3/4 c. oats (Quaker Oats)
1/4 c. white sugar
1/4 c. brown sugar
1/2 stick melted unsalted butter

Mix first six ingredients with wisk. In another bowl, mix eggs, butter, buttermilk, vanilla and extract. GENTLY FOLD into dry ingredients (too fast and too hard makes tough muffins).

In a bowl, take 1 to 1-1/4 c. frozen blueberries (no liquid) and mix with about 1/2 tsp. flour just to very lightly cover berries. This is to keep berries from going to bottom of muffin tin and baking altogether. Fold GENTLY into batter.

Spray muffin pans with Pam and pour 2/3's full. Mix topping ingredients together and put on top of poured muffins. Bake at 375 degrees for 20 to 25 minutes.




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