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From what I understand, the best blueberries come from Maine.  I can’t argue that because when I visit Bar Harbor I live on the blueberry muffins up there.   www.BarHarborInfo.com

I’ve tested a lot of muffin recipes and I find this to be the easiest, quickest, moist and very delicious.

BLUEBERRY MUFFINS

Preheat oven to 400 degrees.

2 cups flour

3 Tablespoons baking powder

½ teaspoon salt

½ cup sugar

2 eggs, slightly beaten

1 cup milk

1/3 cup butter, melted

1 -2 cup blueberries

Sift together flour, baking powder, salt and sugar. 

Note:  After washing the blueberries…

dust them with a bit of the flour mixture to prevent berries from running in the batter.

Add remaining ingredients except blueberries and stir together just until blended.  Don’t overmix. 

Gently fold in the blueberries.

Spoon the batter into the greased muffin pans 2/3 full.

Bake for 15 minutes.

Enjoy warm…

Or cooled

One more time:

 

BLUEBERRY MUFFINS

Preheat oven to 400 degrees.

2 cups flour

3 Tablespoons baking powder

½ teaspoon salt

½ cup sugar

2 eggs, slightly beaten

1 cup milk

1/3 cup butter, melted

1 cup blueberries

Sift flour, baking powder, salt and sugar in a bowl. 

Note:  After washing the blueberries, dust them with a bit of the flour mixture to prevent berries from running in the batter.

Add remaining ingredients except blueberries and stir together just until blended.  Don’t overmix. 

Gently fold in the blueberries.

Spoon the batter into the greased muffin pans 2/3 full.

Bake for 15 minutes.

Makes approx. 16 muffins