Tuesday, September 28, 2010

By popular request: Re-post of the Blueberry Muffin Recipe


Two posts before dinner, after not getting to post in almost a month. I'm on a roll now. A few of you have asked me for the recipe for the muffins that were served for snack today. That was a triple batch of this recipe . I did have yogurt on hand this time, so I used yogurt instead of sour cream. And, since blueberry season has passed in CT, I thawed organic berries overnight and used them with equally delicious results.

3 comments:

  1. thanks for re-posting! I made these today and they are delish! I used 1/4 cup of almond flour and 3/4 of white to add a little extra. Although we've never met, I love your blog!

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  2. Thank you Meredith! I am always intrigued by nut flours, but everything we take to school has to be nut-free. That would be the kiss of death for me if I had a tin ful of muffins the kids couldn't take to school just staring at me from the kitchen counter...ha!

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