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6 c. flour
3 tbsp. baking powder
3 eggs
3 c. milk
3/4 c. salad oil
1 1/2 c. sugar
1 1/2 c. fresh blueberries or 2 cans drained blueberries

Use 2 Texas muffin pans, well greased. Preheat oven to 450F. In large bowl with a fork, mix flour, sugar, and baking powder. In a small bowl with fork, beat eggs slightly, then stir in milk and add salad oil into beaten eggs. Add egg mixture all at once to flour mixture and with a spoon, stir just until flour is moistened to avoid over mixing which causes toughness - batter should be lumpy. Spoon batter into greased muffin pans.

Bake 20 to 25 minutes at 450F or until they are well risen and golden. Remove from pans onto wire rack immediately.

Makes 12 blueberry muffins.

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