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Blueberry Cream Muffins

Reviewed: Sep. 13, 2013
Lesson Learned, NEVER bake muffins without foil/paper muffin liners. My blueberry cream muffins came out looking delightful until I tried to remove them from my non-stick Teflon pan that was lightly sprayed with cooking oil. I'm at medium elevation (not near ocean or high mountains), and it took my muffins 30 minutes to cook at 400 degrees. Test to see if the toothpick comes out clean. I used 1/3 cup of safflower oil instead. I added 50/50 white & brown sugar, and used 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg to the dry ingredients. I also used the crumb topping from the 'To Die For Blueberry Muffins'. When making this crumb topping I used two butter knives to crumb the mixture. I will reduced the crumb topping a little next time because it was to much, and fill my muffin mixture 2/3rds in the muffin pan instead, then top with the crumb mixture. That way the edges don't overflow and burn. HAPPY BAKING :)
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