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 450°F. 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 450°F or until they are well risen and golden. Remove from pans onto wire rack immediately.

Makes 12 blueberry muffins.