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Blueberry Cream Muffins
July 15, 2004

I've used a different Blueberry muffin recipe for at over 20 years. They always were dry by the second day. These were wonderfully moist and dense. I used light sour cream, maybe 50% more berries, and a little cinnamon/sugar sprinkled on top before baking. I also halved the recipe. Now I wished I hadn't as I will have to make more! Everyone loved them-thanks! UPDATE 2012: I use melted butter rather than oil - the flavor is much better. A streusel type topping is very good on these, but you don't need it. People still tell me how good these are, and they ARE good!

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