Preheat oven to 350 degrees F. Fit muffin tin(s) with paper liners; set aside.
Sift all dry ingredients into a large bowl; set aside. In a small, bowl toss blueberries with about 1 tablespoon of flour mixture; set aside. In a medium bowl, whisk all wet ingredients together until well blended. Add wet ingredients to flour mixture and mix with a spoon until just barely combined. Gently fold blueberries into batter. Do not over-mix. Fill prepared muffin tin almost all the way to the top. Bake until muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 to 25 minutes, rotating tin halfway through for even baking. Transfer tin to a wire rack to cool slightly, about 5 minutes. Invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm. Muffins will keep for 2 to 3 days in an airtight container.
Makes 12 to 18 muffins depending on size.
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|Serving Size: 1 Dozen (1564g)|
|Recipe Makes: 1|
|Calories from Fat: 1042 (22%)|
|Amt Per Serving||% DV|
|Total Fat 115.7g||154 %|
|Saturated Fat 27.3g||136 %|
|Monounsaturated Fat 57g|
|Polyunsanturated Fat 24.4g|
|Cholesterol 301.2mg||93 %|
|Sodium 2203.5mg||76 %|
|Potassium 938.4mg||25 %|
|Total Carbohydrate 927.9g||273 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 914.5g|
|Protein 41.2g||59 %|
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Calories per serving: 4839
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