What you'll need
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Muffin Pans
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Large Scoop
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Measure 1 1/2 cups of flour into a mixing bowl.
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Add 2 tsp baking powder, mix and set aside.
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Measure 1/3 cup butter into a mixing bowl.
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Add 3/4 cup of sugar.
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Cream the butter and the sugar together.
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and beat the egg into the mixture.
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Stir the vanilla into the mixture.
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Measure 1/3 cup of buttermilk.
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Add some of the dry ingredients.
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Add some of the butermilk. Continue alternating the dry ingredients with the buttermilk untill they are mixed together.
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All mixed! You can add some more buttermilk if it seems too dry.
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Next, comes my favorite part, the blueberries! Add 1 cup of blueberries.
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I dredged my blueberries with the dry ingredients because I used frozen blueberries that defrosted and drain so that my muffins would turn out less
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Purple ! Gently fold the blueberries into the batter.
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Lightly grease your muffin pans or line with paper cupcake liners.
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Use the Large Scoop to neatly scoop your muffin batter into the muffin cups.
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Add 1/2 cup of sugar to a small bowl.
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Add 1/3 cup of flour to the bowl.
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Add 1 1/2 teaspoons of cinnamon.
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Add 1/4 cup butter, cut into pieces.
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Mix the mixture with a fork.
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Sprinkle the mixture on top of the muffin batter.
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Bake in a preheated oven at 375 degrees for 20-25 minutes.
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