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Blueberry Muffins - credit Jordan Marsh NY Times

Ingredients 

½ cup softened butter

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup flour

1 cup atta

½ teaspoon salt

2 teaspoons baking powder

½ cup milk

2 cups blueberries, washed, drained and picked over

3 teaspoons sugar

Step 1

Preheat the oven to 375.

Step 2

Cream the butter and 1¼ cups sugar until light.

Step 3

Add the eggs, one at a time, beating well after each addition. Add vanilla.

Step 4

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Step 5

Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

Step 6

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Step 7

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

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