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Margaret's Blueberry Muffins
These muffins make use of the best of August bounty in Nova Scotia - blueberries! This is a simple and delicious recipe that can successfully be altered to suit preferences; alternate berries, oils, and flours can be used (see below). The original recipe is from a book called Happiness is a Kitchen in Maine by Paula B. Roughy.
Prep Time: 00:15
Cook Time: 00:25
2 cups spelt flour (or white flour)
2 teaspoons baking powder
1/2 cup sugar
2 eggs, beaten
1/2 cup goat's milk (or cow's milk)
1/2 cup butter, melted
3 cups wild blueberries (margaret used a mix of blueberries and raspberries)
1Preheat oven to 425. Grease a 12 cup muffin tin.
2In a medium bowl, combine dry ingredients. Stir in the eggs, milk, and butter, slightly cooled. Gently fold in berries. Scoop batter into muffin tins, filling 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the centre of a couple muffins comes out clean.
Variations: white flour, gluten-free flour blends, or other substitutes can be used successfully. Any combination of berries, fresh or frozen, will work in this recipe. Coconut oil can be used in place of butter, and goat's milk or other milk substitutes can be used. 3 cups of berries sounds like too much, but it's not!
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