Yield: Yields 12 regular-size or 6 large muffins.
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This is my go to recipe for blueberry muffins. If using frozen berries, take about two tablespoons of flour and coat the berries before mixing into the batter. This keeps the batter from turning blue. I have made this recipe many times and only had one failure-but I think it was because I did not follow the instructions with the order of adding ingredients. Good recipe, consistent results if you follow the recipe.
These are very delicious. I didn't bother with the crumble and used 3/4 of a cup of sugar. Hint - use paper muffin cups as the blueberries can be a bit runny.
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