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I prepare these muffins with the blueberries that grow wild along the rocky coast of Maine. I have worked on this recipe for several years and finally feel that I have it perfected.
Nutritional Facts 1 serving (1 each) equals 188 calories, 6 g fat (1 g saturated fat), 20 mg cholesterol, 212 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Blueberry Muffins in Bountiful Harvest Cookbook , p79
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Jul. 27, 2011 by JCV4
I made these for some out-of-town guests who spent the weekend with us. They were a real hit! Very easy to make with little effort and had a nice homemade taste. Thanks!
Reviewed on Jan. 17, 2011 by shirleyh1
They delicious!! This recipe is a keeper for sure!!
Reviewed on Jun. 07, 2010 by rhiler
I used half whole-wheat flour and mine turned out nicely. I will be using this recipe again for sure.
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