1 1/2 c. sugar
1 c. oil
1 c. white Karo syrup (1/2 bottle)
4 eggs
4 c. all-purpose flour
1 c. milk
2 tsp. baking powder
2 tsp. vanilla
1 tsp. salt
16 oz. blueberries, drained

Cream sugar, oil, Karo syrup and eggs. Add baking powder, salt and vanilla. Gradually add milk and flour, alternating between each; mix well. Spoon in berries and mix. Pour into muffin pan (greased or in paper liners). Bake 15 minutes at 425 degrees. (Batter lasts one week in refrigerator.) Makes 12 muffins.