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Ingredients
| 3
tablespoons |
Baking
Powder |
| 5
- 6 cups |
Blueberries |
| 1 1/2 cups |
Butter or margerine (softened) |
| 2
teaspoons |
Cinnamon |
| 6 |
Eggs |
| 6 1/4 cups |
Flour,
all-purpose |
| 1 1/2 cups |
Milk (Add 1/4 cup if the batter is too thick) |
| 2 teaspoons |
Salt |
| 1
3/4
cup |
Sugar |
| 1
tablespoon |
Vanilla |
Instructions
With a mixer, mix sugar, eggs, butter or margerine, vanilla and milk.
Sift flour, baking powder, cinnamon and salt.
Stir flour mixture into the first mixture until it is moistened.
Fold in the blueberries.
Place in greased muffin tins.
Bake for 20 - 25 minutes at 350°F.
Makes about two dozen large muffins. Batter will be thick.
Source
From the kitchen of Emilio Conte.
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