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      RECIPE TITLE "Big Blueberry Muffins Recipe"

    yields Makes 12 time--- difficultyeasy Tip: Before you pop these blueberry muffins in the oven, be sure your baking sheet is lined with our Exopat Mat . The muffins will brown evenly as they bake, and once out of the oven, will slide off remarkably easy without sticking. And cleanup is a breeze - just wipe off the mat and use it again and again.


    Nonstick vegetable oil spray
    3 1/4 cups all-purpose flour
    1 1/4 cup sugar
    3/4 cup (1 1/2 sticks) unsalted butter, room temperature
    1 tablespoon baking powder
    1 teaspoon salt
    1/2 teaspoon baking soda
    1/4 teaspoon ground mace
    1 1/2 cups buttermilk
    2 large eggs
    1 teaspoon vanilla extract
    2 cups fresh or frozen, unthawed, blueberries

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).


    Preheat oven to 400 degrees F. Place 12 round mousse rings on large heavy flat baking sheet and spray insides with nonstick spray. Using electric stand mixer, blend flour, sugar, butter and salt in large bowl until mixture resembles fine meal. Reserve 1/2 cup of mixture in small bowl. Add baking powder, baking soda and mace to remaining flour mixture in large bowl. Whisk buttermilk, eggs and vanilla to blend in medium bowl. Gradually beat into flour mixture. Carefully and evenly fold in blueberries. Divide batter evenly among prepared rings. Sprinkle streusel over tops of muffins.

    Bake until golden brown and tester inserted in center comes out clean, about 25 minutes for fresh berries and 35 minutes for frozen. Cool 5 minutes on baking sheet.

    Using spatula, carefully transfer muffins to rack and cool until warm. Starting at bottom, run small, sharp knife around edge of muffin to loosen and remove ring.

    DO-AHEAD: Muffins can be made 2 days ahead. Store airtight at room temperature. Rewarm in 275 degrees F oven for 10 minutes, if desired.

    Recipe created exclusively for by Jeanne Thiel Kelley.

      Nutrition Facts
    Makes 12
    Facts per Serving
    Calories: 346 Fat: 13g Carbohydrates: 52g
    Cholesterol: 68mg Sodium: 351mg Protein: 6g
    Fiber: 2g % Cal. from Fat: 34% % Cal. from Carbs: 60%

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