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Blueberry Cranberry Muffins

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ready in: 30-60 minutes
serves/makes:   24

recipe id: 58395

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3 1/2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup milk
1/3 cup vegetable oil
1/3 cup fat-free sour cream
2 eggs, beaten
4 cups fresh or frozen blueberries, unthawed if frozen
4 tablespoons sugar
8 ounces dried cranberries


Line muffin cups with paper liners and set aside. Preheat oven to 400 degrees F.

In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt and stir to mix. Combine milk, oil and eggs in a medium bowl and beat with a wire whisk until blended.

Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened. In a medium bowl, combine 4 Tbsp. sugar and blueberries and toss to coat with sugar. Stir gently into batter just until blueberries are distributed.

Spoon batter into muffin cups, filling 1/4 full. Bake at 400 degrees F for 20-25 minutes, until light golden brown and firm to the touch. Let cool on wire rack 3-4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature.

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Nutritional data has not been calculated yet.

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