Blueberry Muffins
Recipe from
Better Homes and Gardens
A hint of orange complements the flavor of blueberries in these tender muffins.

Servings:
Makes 12.
Prep Time:
15 mins
Total Time:
40 mins
Ingredients
-
2 cupsall-purpose floursee savings

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3/4 cupsugarsee savings

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2-1/2 teaspoonsbaking powdersee savings

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1/2 teaspoonsaltsee savings

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2beaten eggssee savings

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3/4 cupmilksee savings

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1/2 cupmelted butter (no substitutes)see savings

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1 tablespoonfinely shredded orange peelsee savings

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1 cupfresh or frozen blueberries, thawedsee savings

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Coarse sugar (optional)see savings

Directions
1.
Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin pan cups. Set aside.
2.
Stir together flour, the 3/4 cup sugar, baking powder and salt in a medium mixing bowl. Make a well in the center of dry mixture; set aside.
3.
Combine eggs, milk, butter, and orange peel; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
4.
Spoon batter into prepared muffin cups, filling each almost full. If desired, sprinkle tops with coarse sugar. Bake in preheated oven 20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 12.
Nutrition information
Per serving: Calories 215, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 58 mg, Sodium 185 mg, Carbohydrate 29 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 8%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet.
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