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On low speed, cream butter and 1 c sugar until fluffy. Add eggs, one at a time, and mix until blended. Sift dry ingredients and add alternately with milk and vanilla. Mash 1/2 c blueberries and stir by hand. Grease muffin tins well with butter and grease top surface of pans as well. Pile mix high in each muffin cup. Sprinkle sugar over tops. Bake in 375 degree oven for 30 minutes. Cool in pan at least 30 minutes. From: Ellen Cleary Date:
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|Serving Size: 1 Serving (1215g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1299 (69%)|
|Amt Per Serving||% DV|
|Total Fat 144.3g||192 %|
|Saturated Fat 74.4g||372 %|
|Monounsaturated Fat 43.4g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 2361.5mg||727 %|
|Sodium 2099.7mg||72 %|
|Potassium 1214.8mg||32 %|
|Total Carbohydrate 90.5g||27 %|
|Dietary Fiber 14.1g||57 %|
|Sugars, other 76.3g|
|Protein 69.3g||99 %|
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Calories per serving: 1885
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