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Blueberry muffins (Taste of Home Quick Cooking magazine) is for Breakfast, Snack.

Blueberry muffins (Taste of Home Quick Cooking magazine) takes 20 minutes to prepare.

Blueberry muffins (Taste of Home Quick Cooking magazine) takes 26 minutes to cook.

Blueberry muffins (Taste of Home Quick Cooking magazine) makes 12 servings.

The ingredients for Blueberry muffins (Taste of Home Quick Cooking magazine) are:

2 cups all-purpose flour
2 tsps baking powder
1/4 tsp salt
1/2 cup butter softened
1 cup sugar (can even go to 0.75 cup)
2 eggs
1/2 cup milk
1 tsp vanilla extract
1 cup fresh blueberries (can also use frozen directly from freezer)

Here is how you make Blueberry muffins (Taste of Home Quick Cooking magazine):

Combine flour, baking powder and salt and set aside. In a mixing bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in the dry ingredients just until moistened. Fold in fresh or frozen blueberries. Fill greased or paper-lined muffin cups till almost full. Bake at 375 for 20-25 minutes or until muffins test done. Use toothpick to check centers of muffins; toothpick should come out dry. Cool in pan for 10 minutes before removing to a wire rack. Enjoy! Number of Servings: 12Recipe submitted by SparkPeople user KPARAKH.

The nutritional information for Blueberry muffins (Taste of Home Quick Cooking magazine) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 267.2

• Total Fat: 9.1 g
• Cholesterol: 56.6 mg
• Sodium: 201.0 mg
• Total Carbs: 43.4 g
• Dietary Fiber: 0.9 g
• Protein: 3.7 g

Blueberry muffins (Taste of Home Quick Cooking magazine) is German cuisine.