I made the blueberry muffin version as per the recipe above. I used 1 cup frozen blueberries. The sugar, milk and flour ratio were perfect. I found that with 2 eggs, the muffins tasted eggy so I would cut back to one egg for this recipe. The muffins were baked at 425 F for 15 min. Tops were pale and sides were golden brown so I broiled the tops for 2 min and they looked great.

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