Blueberry Walnut Muffins

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  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups frozen unsweetened blueberries

TOPPING:

  • 1/4 cup walnuts
  • 2 tablespoons sugar
  • 1/2 teaspoon ground nutmeg

Directions

  • In a large bowl, combine the flour, baking powder and salt.

In a large bowl cream butter and sugar, Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries.

  • Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins top with walnuts.

Bake at 375° for 20-25 minutes or until a toothpick comes out clean for 12 cup muffin pan or 30 minutes for 6 cup muffin pan.

Cool in pan for 10 minutes before removing to a wire rack.

Yield: about 2 dozen if using 12 cup muffin pan/ if using 6 cup muffin pan Yields 12 large 🙂

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