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Blueberry Muffins

Yield about 1 dozen


  • 3/4 cup fresh blueberries
  • 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/4 cup plus 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 egg
  • 1/3 cup butter or margarine, melted

How to Make It

  1. Dredge blueberries in 2 tablespoons flour, tossing lightly to coat well; set aside.

  2. Combine remaining flour, baking powder, sugar, and salt in a medium mixing bowl. Beat together milk, egg, and butter; add to dry ingredients, stirring until dry ingredients are moistened. Fold in blueberries.

  3. Spoon batter into greased muffin pans, filling two-thirds full. Bake at 400° for 20 minutes or until golden brown. Remove from pan immediately.

  4. Note: Fresh huckleberries may be substituted for the fresh blueberries.

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