- 2 quarts (1 kg) all-purpose flour
- 4 cups (800 g) white granulated sugar
- 1⁄3 cup (80 g) baking powder
- 1⁄2 tsp (3 g) salt
- 2 quarts (1 kg) all-purpose flour
- 4 cups (800 g) white granulated sugar
- 1⁄3 cup (80 g) baking powder
- 1⁄2 tsp (3 g) salt
Mix dry ingredients in large bowl.
- 2 cups (474 g) milk
- 2 cups (416 g) vegetable oil
- 8 (408 g) large eggs
- 1 Tbsp, 1 tsp (20 g) vanilla extract
- 2 cups (474 g) milk
- 2 cups (416 g) vegetable oil
- 8 (408 g) large eggs
- 1 Tbsp, 1 tsp (20 g) vanilla extract
Mix wet ingredients in small bowl.
- 6 cups blueberries
- 6 cups blueberries
Dust blueberries with flour.
Add all ingredients until dough just moistened. Bake in greased muffin tin at 350 degrees for 25 minutes until golden brown.
Add all ingredients until dough just moistened. Bake in greased muffin tin at 350 degrees for 25 minutes until golden brown.
Blueberry Muffins
Nutrition Information
Nutrition data is only available for 2 of 9 ingredients (22% coverage).
These values are estimates.
| Nutrient | Total |
|---|---|
| Calories | 961 |
| Protein | 44.6g |
| Fat | 55.0g |
| Saturated Fat | 33.7g |
| Carbohydrates | 72.0g |
| Fiber | 1.8g |
| Sugar | 4.3g |
| Sodium | 881mg |
| Cholesterol | 228mg |
Values shown are totals for the entire recipe. Add serving information to see per-serving nutrition.
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