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Whole Wheat Blueberry Muffins

Reviewed: May 27, 2012
Perfect! I've used this recipe twice in the past week and I it has already become my basic go to muffin recipe! First time - substituted frozen blueberries only because I didn't have any fresh on hand. I also, by accident baked them at 350 for 20 min. but they came out absolutely beautifully! My family devoured them! Second batch - used frozen cherries cut in half, toasted almonds, added a little cardamom & cinnamon. DELICIOUS!!! At least half my family prefer these over the blueberry and we LOVED the blueberry!!! Thank you so much for sharing a whole wheat recipe that works so well and is so adaptable! LOVE IT!
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