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Big Beautiful Blueberry Muffins

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Today’s post is brought to you by the letter ‘B’. My mother got this blueberry muffin from my grandfather’s girlfriend Millie. I think of her every time I make them because for years we just called them Millie’s muffins. These muffins are big. They are bountiful with blueberries and every good thing you could think of that starts with ‘B’. I made these as a young girl and I think this is the first muffin recipe Charlie ever made, so they are quick and easy. Millie’s recipe card said to use either shortening or butter. When I make them I use butter, Charlie uses shortening. I hope you enjoy them as much as my family does!


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Best Blueberry Muffins
Summer blueberries are here and it is time to enjoy them in as many ways as we can. These blueberry muffins bring fond childhood memories and as a bonus are as easy to make as they are delicious. The muffins have enough structure for the blueberries to maintain their integrity and the muffin still has a nice crumb texture!
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Large
Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Large
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F and prepare a muffin pan. (Either 10-12 regular sized or 6 large muffins.)
  2. Sift flour, salt, and baking powder. Set aside.
  3. In a mixer cream the butter (or shortening) with sugar. When this is incorporated, beat in the egg and add the vanilla.
  4. Add the sifted flour mixture into the creamed batter alternately with milk, being careful not to over mix. Reserve about 2 T of the flour mixture and toss your blueberries in it. Gently fold the blueberries into the batter.
  5. Spoon batter into prepared muffin tin. Sprinkle the tops of the muffins with turbinado sugar if you want a little crunch. I am not a big fan of coating muffins in sugar, so I use a light hand when I sprinkle. They are great without the added sugar. Charlie likes the little crunch.
  6. Place in preheated 400 degree F oven for 16-17 minutes for regular muffins and 20 minutes for large muffins. They will be lightly browned on top and when a toothpick is inserted it will come out clean - other than some blueberry juice!
  7. Enjoy!
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