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Blueberry Muffins

1/2 c. margarine
1 1/4 c. sugar
2 eggs
1/2 c. milk
2 tbsp. sugar or topping
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 1/2 c. blueberries (fresh or frozen)

At low speed, cream margarine and sugar in mixture until fluffy. Add 1 egg at a time. Mix well. Sift dry ingredients together and add alternately with milk. Mash 1/2 cup blueberries and stir in by hand (not mixer). Add remaining berries. Fill cupcake pans high. Bake at 375 degrees for 25-30 minutes. Cool in pan at least 30 minutes.

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