| Ingredients | Directions | |
| 1) | 2 large eggs |
Preheat oven to 400 F. In a large bowl beat together the first group of ingredients (1-5). Set aside. In a small bowl sift together second group of ingredients (6-10). Then add to first group (egg mixture) stir until just blended. Fold in blueberries. In a small bowl, mix together the topping ingredients (12-14). Set aside. Line muffin pan with paper liners or grease. Pour batter into pan making 12 muffins. Generously sprinkle tops of muffins topping. Bake for 15-20 minutes or until toothpick inserted into the center of the muffins comes out clean. |
| 2) | 1 cup buttermilk | |
| 3) | 3/4 cup sugar | |
| 4) | 1/2 cup oil | |
| 5) | 1 1/2 tsp vanilla | |
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| 6) | 2 cups flour | |
| 7) | 1 tbsp baking powder | |
| 8) |
1/2 tsp salt | |
| 9) | 1/2 tsp cinnamon | |
| 10) | 1/4 tsp nutmeg | |
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| 11) | 1 3/4 cup frozen blueberries | |
| Topping | ||
| 12) | 2 tsp sugar | |
| 13) | ¼ tsp cinnamon | |
| 14) | ¼ cup pecans; chopped | |