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Blueberry Muffins

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Source: Good To Eat

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Active Time:  10 Minutes
Total Time:  40 Minutes
Yield:  Makes 10 muffins

RECIPE INGREDIENTS

1/2 cup whole milk

1/4 cup vegetable oil

1 large egg

1 tablespoon vanilla extract

1 cup fresh blueberries, or 1 cup frozen blueberries, thawed and drained

1 1/2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

Dash of salt

DIRECTIONS

Preheat oven to 400 degrees F. Spray 10 muffin cups with nonstick spray, or line them with cupcake papers.

In a medium bowl, combine the milk, oil, egg, and vanilla. In another bowl, toss the blueberries with 2 tablespoons of the flour and set aside.

Add the remaining flour, sugar, baking powder, and salt to the liquid ingredients. Stir to combine. Add the blueberries and stir to combine. The batter should be lumpy; do not overmix.

Fill the muffin cups about two-thirds full with batter. Bake for 20 to 25 minutes, until the muffins are golden and a wooden toothpick inserted in the center of a muffin comes out clean. Cool on a rack.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 10 muffins

Calories:

183

Fat. Total:

Fiber:

Carbohydrates, Total:

27g

Sodium:

74mg

% Cal. from Fat:

34%

Cholesterol:

23mg

Protein:

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Rating:

by: Anita, FL

Reviewed: 11/19/2008

Easy and Taste Good

See all of Anita's reviews »

This was easy. I made them for my grandkids. Turns out their great-grandmother liked them too. I'll have to make a bigger batch next time.

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