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Blueberry Muffins

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by: Josey






You can use any berry you like in this basic muffin recipe. One trick: Toss the berries with flour; which keeps them from sinking in the muffin cups and all ending up on the bottom. Use muffin tins with 6-ounce cups. MAkes twelve 6-ounce muffins.




ingredients

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serves: 12

1/2 cup butter (at room temperature, plus more for the muffin cups)

1 3/4 cups plus 2 tablespoons flour (plus more or the muffin cups)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

2 eggs

1/2 cup sour cream

1/4 cup milk

1 pint blueberries

Nutrition Facts
Blueberry Muffins

Servings Per Recipe: 12

Amount per Serving

Calories: 239

  • Total Fat: 10.9 g
  •     Saturated Fat: 6.5 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 54.1 mg
  • Sodium: 243.6 mg
  • Total Carbs: 32.7 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 15.4 g
  • Protein: 3.4 g
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preparation

a4a29c50f988036b8068f232842d6d8933db06c2.jpg 1.  Toss the blueberries with flour and fold them into the batter.

2.  Spoon the batter into the muffin cups.

3.  Sprinkle the finished muffins with confectioners' sugar (optional).

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