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Directions Edit

  1. Preheat oven to 425 F.
  2. Spray a teflon muffin pan with cooking spray, or thoroughly spray paper muffin cup liners, if using a non-teflon pan.
  3. Wash and drain fresh blueberries, or if using frozen ones, measure them out now so they will thaw slightly.
  4. With a fork or whisk, combine the Mayonnaise, milk, Sugar, nutmeg, cinnamon and ground flaxseed.
  5. Stir in the flour until just combined.
  6. Gently stir in the blueberries.
  7. Fill 12 muffin cups half full. Bake for 12 minutes. Serve hot.

Note: if using all-purpose flour instead of self-rising, add 1 tablespoon baking powder and 1/8 teaspoon of salt.

Recipe from

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