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Reply to "These NYTimes blueberry muffins are so simple, so cheap, and OMG good. Seriously, make them"
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[quote=Anonymous]I've made the NYT, Smitten Kitchen, and America's Test Kitchen blueberry muffin recipes. All good, all very simple and straightforward. Slight edge to SK because I do think the inclusion of yogurt is key. Also, I'm sure this has been covered and I know this is an old thread, but I would not use Kerrygold or other Irish butter in an American baking recipe -- the higher fat content can throw off the recipe and the result could be too heavy. Instead, make it with American-style butter but if you want to be very decadent, cut a muffin in half while they are still warm and put a pat of Kerrygold inside. Is this necessary? No. Is it insanely decadent? Yes. Will you be glad you did this? Also yes.[/quote]
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