Old Fashioned Blueberry Muffins
About 72 muffins
|Flour||2 lbs 4 oz|
|Clabber Girl Baking Powder||2.5 oz|
|Brown sugar||12 oz|
|Granulated sugar||12 oz|
|Low-fat buttermilk||2 lbs 6.25 oz|
|Egg substitute||1 lb 8 oz|
|Canola oil||7 oz|
|Wild blueberries||3 lbs|
|Granulated sugar||2.5 oz|
|Ground cinnamon||3 tsp|
Combine flour, Clabber Girl Baking Powder and salt; set aside.Combine sugars, milk, egg, and oil.
Add to flour mixture and mix until blended.Fold blueberries into batter.In a separate bowl, combine topping ingredients.
Use a #20 scoop to deposit batter into greased muffin tins.Sprinkle each muffin with topping.Bake at 375ºF in a convection oven for 18 to 20 minutes, or until firm to the touch.
This recipe uses wild blueberries, although cultivated blueberries may be substituted.