| This is my special blueberry muffin recipe that I | | | | 3½ cups sugar |
| created over 30 years ago and I like it so much | | | | 3 cups milk or water |
| that I have never stopped using it, it has a | | | | 8 cups flour |
| magnificent flavor and a wonderful texture, the | | | | 2 to 3 cups blueberries (frozen or fresh) |
| freshness life of this muffin is about 4days but if | | | | In a 5 quart mixing bowl place your eggs, salt, oil, |
| frozen it will last for months. | | | | using a paddle mix slowly until blended then add |
| The part that I like about this muffin is that it is | | | | sugar and baking powder, and continue mixing on |
| very versatile, you can use any kind of fruit in it | | | | slow speed then add water or milk and add flour |
| besides blueberries, for example you can use | | | | slowly, when all flour is added scrape the sides of |
| cranberries, raspberries, apples, and if you add | | | | the bowl and mix until smooth, remove bowl |
| some solid pack pumpkin with seasonings you | | | | from mixer and place 2 or 3 cups of blueberries in |
| have pumpkin muffins and so on, let your | | | | the mixture and blend in by hand (frozen |
| imagination run away with you. OK, here is the | | | | blueberries preferred) dip out into lined muffin |
| recipe. You know that all ingredients should be | | | | pans. |
| room temperature. | | | | Bake for 25 to 30 minutes in convection oven |
| 12 medium eggs | | | | and 35 to 40 minutes in regular oven at 350 |
| 2 teaspoons salt | | | | degree preheated oven. This recipe makes 2 |
| 2 cups oil (not peanut oil) | | | | ½ dozen large muffins. |
| 5½ tablespoons baking powder | | | | |