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Loads of Blueberry Muffins
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Chef Eddy Recipe
Loads of Blueberry Muffins
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This is a make-at-home version of Chef Eddy's professional bakery recipe. With 1 1/2 cups of blueberries, you're sure to get a burst of blueberry goodness in every bite.

Prep time
Bake/Cook time
0:23 to 0:30
12 - 16 muffins
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Loads of Blueberry Muffins
Extra Fine Granulated Sugar
Gold ’N Natural Turbinado Sugar
Prep time :
Bake/Cook time :
0:23 to 0:30
Yield :
12 - 16 muffins


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Line a cupcake or muffin tin with 12 paper cups and set aside.
  3. Sift together flour, baking powder, salt, cinnamon and sugar and set aside.
  4. In a bowl large enough to hold all ingredients whisk together eggs, oil and vanilla extract. Add milk and lemon zest.
  5. Stir in dry ingredients and before being completely incorporated add blueberries. Mix only until combined. Over mixing will make muffins rubbery.
  6. Fill muffin cups and sprinkle a pinch of turbinado sugar over each muffin. Place in oven and bake until center of muffins bounce back when lightly pressed with a finger, about 23 minutes.
  7. Transfer to wire rack to cool.


Note: For great time management prepare the muffin batter a day ahead. The next morning remove from refrigerator and immediately place in preheated oven. Sunday breakfast just got more delicious and easy!

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