Blueberry Muffin Mix
1 pound 4 ounces flour
12 ounces sugar
1-1/2 ounces baking powder
1/2 ounce salt
1/2 ounce cinnamon
1/2 ounce nutmeg
1/2 ounce Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
Blend dry ingredients together. Can be stored in a cool, dry place until ready to proceed with baking.
To finish muffins: Preheat oven to 400°F.
10 ounces eggs
12 ounces milk
12 ounces unsalted butter, melted
1 pound 8 ounces wild blueberries, fresh of frozen
Combine eggs, milk, and butter. Mix until well blended. Add the above mixture to the dry ingredients. Then fold in gently the wild blueberries. Scale batter into greased muffin tins. Sprinkle with granulated sugar or coarse sanding sugar. Bake at 400°F 15 minutes.
Let cool in muffin pans.
Yields about 3 dozen muffins.
This recipe has been modified from a formula on the American Institute of Baking website.
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