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1/1 Photo of Corn 'n Blueberry Muffins
Here's an easy, ultra moist, muffin recipe that will become one of your very favorites. The addition of fresh blueberries make them extra yummy adding color and a little more sweetness. Instead of oil I used a combination of yogurt and mayonnaise. I like to use my LARGE 6-cup muffin tin which I find makes them much more moist. I've never made them in a smaller tin. NOTE: If you use frozen blueberries, be sure to defrost them in warm water then drain well before using.
Units: US | Metric
Serving Size: 1 (88 g)
Servings Per Recipe: 6
The following items or measurements are not included: