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Blueberry Muffins (Mom)

Blueberry Muffins

5 cups flour
2 cups sugar
2 Tablespoons baking powder
2 teaspoons salt
4 eggs
1/2 cup oil
1 stick (1/2 cup) butter, melted
1-1/2 cups milk
2 teaspoons vanilla
12 – 16 ounces frozen blueberries - Do not thaw blueberries (recipe says you can use 1 pint fresh berries but I've never tried fresh)
Coarse sugar crystals (can purchase at Russ' deli)


Preheat oven to 350 degrees.  Place jumbo muffin papers into 12 jumbo muffin tins.  Combine flour, sugar, baking powder and salt in a large bowl- stir well.  Melt butter in a microwave safe bowl -- then add oil, vanilla, milk and eggs.  Beat well.  Pour milk mixture into flour mixture and gently hand mix just until most all the liquid is absorbed. Fold in frozen blueberries.  Batter will be thick.  Divide batter among prepared muffin cups.  The cups will be almost full. Sprinkle tops with coarse sugar crystals.  Bake for 30 - 37 minutes.  When you touch the top of the muffins with your finger, they should feel firmish rather than smushy to the touch.  This will make 12 big muffins, or you may make 24 – 30 regular sized muffins, in which case, adjust the baking time. 


Notes: I have discovered it’s best not to use black-bottomed muffin tins. Also, it defies reason, but I don’t have as much success making regular-sized muffins with this recipe. I don’t get it.

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