Aggie’s Blueberry Muffins

Aggie was a good friend and a neighbour for six years. Our daughters were best friends from birth and continued to be close after the Mullin family moved from Nova Scotia to Ontario. We shared many recipes over the years while enjoying a cup of tea and these jumbo sized blueberry muffins were the best I have ever made or have ever eaten. Although, only 1/8 teaspoon of mace, I believe it is the secret ingredient. Make sure you fill the dough to just below the top of he muffin tin to ensure a gigantic sized muffin. When fresh from the oven, I can’t get enough of them and although large, there is always room for a second one!

Preheat oven 400ºF


3/4 cup margarine (room temperature)
1-3/4 cup sugar
1/8 tsp ground mace
4 eggs, well beaten
4 cups flour
1-1/2 tsp salt
7 tsp baking powder
1-1/2 cup milk
2 teasp vanilla
2 cups blueberries, fresh or frozen


Combine sugar, flour, salt, baking powder, mace and cut in margarine. Beat remaining ingredients (excluding berries) until frothy and pour into dry mixture (use very large bowl). Fold in berries.  Spoon into greased muffin tins, almost to the top. Bake for 20-25 minutes.  Yields 18-21 muffins.


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