- 10 mins
- 30 mins
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Ingredients
- 2 cups Bisquick
- 2/3 c. milk
- 1/4 c. butter or margarine, melted
- 1 egg
- 1/3 c. sugar
- 3/4 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmet
- 3/4 c. fresh or frozen blueberries
Preparation
Step 1
Heat oven to 400 degrees. Place paper baking cup in each of 12 regular-size muffin cups.
In a lg. bowl, mix all ingredients except blueberries. Gently fold in blueberries. Divide batter evenly among muffin cups.
Bake 17-20 minutes or until golden brown. Remove from pan to cooling rack.
If using frozen blueberries, don't thaw them before folding into batter.
Fill each muffin cup with a scant 1/4 c. of batter, using a 1/4 cup measuring cup to fill them.
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