Blueberries, 'North Blue' Variety Blueberries, 'North Blue' Variety
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Giant Blueberry Muffins

 

 

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A Pile of Ripe Blueberries with a Few Scattered Leaves
A Pile of Ripe Blueberries with a Few Scattered Leaves
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Curtsinger, Bill
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Giant Blueberry Muffins

1 1/2 cups fresh blueberries
2 tablespoons sugar
2 2/3 cups all-purpose flour
3 heaping tablespoons sugar
3 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 beaten eggs, at room temperature
1 cup buttermilk, at room temperature
1/2 cup oil

Heat oven to 400 degrees F. Toss blueberries with 2 tablespoons sugar. Set aside. Stir flour, sugar, baking powder, baking soda and salt together in a mixing bowl. Combine eggs, milk and oil and add dry ingredients all at once. Stir only until ingredients are moistened. Gently stir blueberries into batter. Divide batter evenly into a greased giant muffin pan (6 muffins). Bake 15 minutes. Reduce oven temperature to 350 degrees F. and continue baking about 15 minutes, or until a toothpick inserted in center comes out clean.
Let cool about 5 minutes in pan, then remove and cool on wire rack.


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