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BLUEBERRY MUFFINS

1/2 cup butter or margarine
2 cups flour
1/2 cup pastry flour
1 cup sugar
2 eggs
drop of vanilla (1/8 - 1/4 tsp.)
1/2 cup milk
4 tsp. baking powder
1/2 tsp. salt
2 1/2 cup fresh blueberries (or frozen)

Cream butter and sugar well. Add eggs, one at a time; add vanilla
Mix dry ingredients together and add alternately with the milk.
Mash 1/2 cup berries and stir in by hand. Fold in the rest of the
berries. Grease 12 muffin cups well (including the top of the pan).
Fill high. Bake at 375 degrees F for 25 - 35 minutes, until deep
golden brown. (I like to sprinkle tops with sugar before baking).
Let cool about 5 minutes before removing.

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