4-1/2 cups all-purpose flour
2-1/4 cups white sugar
1-1/2 teaspoons salt
2 Tablespoons baking powder
1 cup vegetable oil
3 eggs
1 cup milk or buttermilk
3 cups fresh blueberries
2-1/4 cups white sugar
1-1/2 teaspoons salt
2 Tablespoons baking powder
1 cup vegetable oil
3 eggs
1 cup milk or buttermilk
3 cups fresh blueberries
Preheat oven to 325*. Prepare loaf pans by greasing with solid shortening and dusting with flour, then shaking off the excess. Line muffin pans with paper liners, or spray silicone muffin pans with non-stick spray. Set aside.
Mix flour and sugar, salt and baking powder together in a large bowl. In a separate bowl whisk 3 eggs, the milk or buttermilk, and add the oil. Stir until combined. Gently combine the wet ingredients with the dry ingredients, stirring only until the flour is absorbed. Mix in 2 cups of the blueberries, and put batter into pans. The batter will be quite stiff.
I used 1/3 cup of batter for each muffin,an ice cream scoop with the spring action works perfect for loading up the muffins then top with about 5 additional blueberries, pressed gently into the top of the batter. For muffin loaves, fill 3/4 way up the loaf pan, smooth the batter, then top with additional blueberries, patting down gently. I left them like this, naturally beautiful. If you would like just sprinkle Marmee's spiced sugar over top for a nice sugary crusty top.
Bake muffins for approx 25 min at 375 degrees, mini loaves about 40+ minutes or until pick inserted comes out clean.
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