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2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries, washed
1/2 cup milk
1/2 cup butter or margarine, melted
In a large bowl mix flour, sugar, baking powder, and salt. Add blueberries; stir to coat evenly. In a small bowl beat eggs with fork; beat in milk and melted butter. Add to blueberry mixture; stir just until blended (but make sure all egg white is mixed in). Use double paper liners in muffin cups and divide batter evenly to make 12 muffins. Bake in preheated 400° degree F. oven about 20-25 minutes, until toothpick inserted in center comes out clean. Cool slightly and remove from muffin tins to cooling rack.
Options: Place sliced almonds on top before baking or sprinkle with sugar.
Can also be made into a 9-inch square coffee cake (bake 30-35 minutes) or 36 miniature muffins (bake about 15 minutes).