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| 1/2 | cup | butter | |
| 2 | large | eggs | |
| 2 | cups | flour, all-purpose | |
| 1/2 | teaspoon | salt | |
| 1 1/4 | cups | sugar | |
| 1/2 | cup | milk | |
| 2 | teaspoons | baking powder | |
| 1 1/2 | cups | blueberries |
On slow speed, cream butter and sugar.
Add eggs one at a time and mix until blended.
Sift dry ingredients and add alternating with milk.
Mash 1/2 cup blueberries and stir in by hand.
Add rest of blueberries, whole.
Fill muffin cups high and sprinkle with sugar. Bake 375 F, 25-30 minutes.
Remove from pan carefully.
My notes: Stop looking for great blueberry muffins, these are delicious! They are in Nick Malgieri's How to Bake listed as Jordan Marsh Blueberry Muffins.
These are the best Blueberry Muffins I have ever tasted. My whole family loves them.
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| % Daily Value* | |
| Total Fat 27.0g | 41% |
| Saturated Fat 16.0g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 508mg | 21% |
| Total Carbohydrate 120.0g | 40% |
| Dietary Fiber 3.0g | 12% |
| Sugars 70.0g | |
| Protein 11.0g | 23% |
| Vitamin A | 18% | Vitamin C | 9% | |
| Calcium | 11% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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I have been making this recipe for years, using sliced almonds in place of the walnuts. This was originally from the Cafe Beaujolias in Mendocino, CA back in the 70's. Fantastic!
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