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Old-Fashioned Blueberry Muffins

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“Perfect for lazy, weekend breakfasts. Sackville Girl made a sub and used raspberries and, well, you can see the great results in the picture! I must have really big muffin tins (or maybe they're bigger in Europe?) cause I get a dozen over-sized muffins with this recipe.”
READY IN:
35mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400F; line twelve muffin cups with paper liners.
  2. Combine first 4 ingredients in small saucepan; stir over medium heat until butter melts; cool until mixture is warm to touch; beat in eggs.
  3. Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries).
  4. Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
  5. Variation: You can use raspberries instead of blueberries.

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