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Blueberry Corn Muffins

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“Delicious corn muffins when blueberries are in season (or use frozen when out of season for a taste of summer). Recipe source: Bon Appetit (March 1984)”
READY IN:
40mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425-degrees F.
  2. Grease 12 muffin tins or use paper liners.
  3. Mix first 5 ingredients (flour- salt) in a large bowl.
  4. Stir in blueberries In a small bowl beat egg, buttermilk and butter together with a fork.
  5. Add egg/milk/butter mixture to flour mixture and stir with a wooden spoon until moistened.
  6. Spoon into prepared muffin tins, filling 2/3 full.
  7. Bake for 20-30 minutes or until golden.

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