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Blueberry Muffins

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Member since 2006
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Serves 12 | Prep Time | Cook Time 25-30

Why I Love This Recipe

If using fresh blueberries, dust them lightly with flour; this helps prevent the blueberries from "bleeding" into the muffins.

If using frozen blueberries, add them frozen to the batter; this will help prevent them from "bleeding" our their juices.

Ingredients You'll Need

2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon salt
1/2 cup chilled butter or margarine, cut into 1/4-inch pieces
2 eggs, well beaten
3/4 cup milk
1 teaspoon grated orange zest
1 1/2 cups fresh or frozen blueberries


Preheat oven to 400 degrees.

Lightly grease a muffin pan.

In a large bowl, combine flour, baking powder, sugar, and salt.

With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; make a well in the center.

In a small bowl, combine eggs and milk; add all at once to the well in flour mixture, stirring just until moistened.

Fold in orange zest and blueberries.

Fill prepared muffin cups 2/3 full.

Bake 25 to 30 minutes or until golden brown.

Remove from oven and immediately remove from pan.

Serve warm or at room temperature.

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