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Blueberry Muffins


2 cups All-purpose flour
2/3 cup Sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
2 Eggs
1 cup Milk
1/3 cup Butter or margarine — melted
1 teaspoon Ground nutmeg
1 teaspoon Vanilla extract
2 cups Fresh or frozen blueberries
Additional butter or
Margarine — melted
Additional sugar


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

In another bowl, beat eggs. Blend in milk, butter, nutmeg and vanilla; pour into dry ingredients and mix just until moistened. Fold in blueberries.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 20-25 minutes. Brush tops with melted butter and sprinkle with sugar. * = If using frozen blueberries, rinse and pat dry before adding to batter.

Yields: 1 dozen

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