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Blueberry Muffins

2 c Self-rising flour
1/2 Stick butter or margarine; melted
3/4 c Milk
1 Egg
1 c Blueberries dredged in flour
Sugar


Combine first 4 ingredients just until moistened. Add the dredged blueberries & fold in just until berries are coated. Spoon into well-greased muffin tins. Sprinkle with small amount extra granulated sugar. Bake at 375 until medium-brown. Remove from tins at once. If frozen blueberries are used, let thaw & drain on paper towels. Use fresh towels just before dredging in flour.




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