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Friday, July 25, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Berry Elliott - Click for Website
Blueberry Doughnut Muffins
Breads
Contributed by:
Ingredients:
  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup vanilla Greek yogurt
  • 1/4 cup honey
  • 4 TBS melted butter
  • 1 tsp. vanilla
  • 2 eggs
  • about 1/3 cup blueberry jam
Preheat oven to 425 degrees.
Spray muffin tins with non-stick spray.
Whisk dry ingredients together.
Whisk wet ingredients together, except for blueberry jam.
Stir flour mixture into wet mixture until combined.
Fill prepared muffin tins about two-thirds full. Make a well in each muffin and place about 3/4 teaspoon blueberry jam in each. Pull batter back over jam.
Bake for 9-10 minutes.
Cool in tins for about 4 or 5 minutes, then remove to racks to cool.
Icing, if desired:
1/4 cup blueberry jam
1 cup confectioners’ sugar
2 TBS softened cream cheese
Purple food coloring, optional
Mix jam and sugar and just enough cream cheese to make spreadable. Add coloring if desired.
Cover tops of muffins with icing.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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