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Sunday, April 19, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Rebecca Adcock
  • 13â�„4 cup flour
  • 1â�„2 cup sugar
  • 21â�„2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1â�„2 tsp. salt
  • 1â�„2 tsp. ground nutmeg
  • 1 egg, lightly beaten
  • 3â�„4 cup milk
  • 1â�„3 cup melted butter
  • 11â�„4 cup fresh blueberries
  • Topping:
  • 1 TBS sugar
  • 1â�„2 tsp. cinnamon
Preheat oven to 400 degrees.
Combine the flour, sugar, baking powder, cinnamon, salt and nutmeg in a large bowl, reserving a little of the flour. In a small bowl, combine the egg and milk and then add to the dry ingredients along with the melted butter. Stir just until combined. Toss blueberries with the reserved flour, then fold into the batter. (That helps the berries stay dispersed in the muffin as it bakes instead of sinking to the bottom.) Fill greased or paper-lined muffin cups 2/3 full. Combine the topping ingredients and sprinkle over the batter. Bake for 16-20 minutes or until browned and springy or a toothpick comes out clean.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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