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Blueberry Muffins

You need a go-to muffin recipe. This one's easy to remember. Makes 6. You can be eating these in 45 minutes.

Dry Ingredients
1 c. flour
6 T. sugar
1/4 tsp. each: salt, baking soda, baking powder

Wet Ingredients
1/2 c. plain yogurt
3 T. vegetable oil
1 egg
1 T. orange juice
1 T. milk
1 t. vanilla

1/2 c. frozen blueberries

Optional Streusel Topping: combine 2 T. each of flour and brown sugar with a pinch of salt and a tsp of cinnamon. Rub in 1 T. cold butter.

Preheat oven to 350. Prepare pan by either using paper cups, or greasing 6 spots in the muffin tin. Measure and mix the dry ingredients in a medium bowl. Measure and mix the wet ingredients in a small bowl. Combine the two and stir until fully moistened. Lumps are OK. Stir in bluberries but don't overmix.

Divide among 6 muffin tin cups (I use an ice cream scoop). Sprinkle with streusel topping, if using. Bake for 25 minutes, or until a toothpick inserted on the center comes out clean. Cool in pan for 5 minutes. Move muffins to cooling rack.



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