Blueberry Muffins
Source of Recipe
Jessica
Recipe Introduction
***when I make this recipe, I use the "texas-sized" muffins pans and use the "Pam" cooking spray with flour like you would use for cake pans, and eliminate the waxpaper. If you only have regular sized muffin pans, just use those and cut the cooking time down... :)
List of Ingredients
4 rounded cups flour
2 cups sugar
2 tbsp. baking powder
2 tsp. salt
4 eggs
1/2 cup oil
1 stick butter, melted
1 1/2 cups milk
2 tsp. vanilla extract
16 ounces frozen blueberries
Recipe
*Preheat oven to 350*. Sift together all the dry ingredients. Make a well in the center. Add the eggs, oil, butter and milk & vanilla. Gently hand-mix until all the liquid is absorbed. Fold in the blueberries. Using an 8-ounce ice-cream scoop, place 1 scoop batter into each unit of a large, waxpaper lined 12-unit muffin pan. Bake for 30-40 minutes, depending on the doneness of the muffins, they should be firm to the touch. Yield: one dozen 6-ounce muffins.
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