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Blueberry Muffins




  • I prefer to use fresh blueberries.  If not in season, you can use frozen blueberries.  Allow the frozen berries to come to room temperature.  Rinse and pat dry.  Wet berries will discolor the batter. 
  • If using canned blueberries, drain, rinse and pat dry.  Wet berries will discolor the batter.
  • This recipe makes 18 muffins.  If you have leftovers, put in a freezer zippy bag and freeze.  Once defrosted, the muffin can be microwaved for 10-12 seconds for a delicious, hot muffin.
  • Overmixed batter will result in tough muffins.