Killer Blueberry Muffins

Be sure to use muffin liners. I fill them to the top so that the muffins are big like at the coffee shop. Without the paper liner,
they don't pop out well even though I greased the tin. For my family, we bought a big package of frozen wild blueberries from
BJ's. They were much cheaper there than at my fav discount grocer. I just put them in a mesh strainer and rinse them with cold water before adding to the batter. The original recipe was not enough for our family, so I had quadrupled it! I had intended this to stock my freezer, but they don't last long around here. I would have to make double this to stock the freezer for another week. My husband takes them to work, and they are great for quick breakfasts with the kids. Awesome with tea or coffee. These aren't called "killer" for nothing ;)
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Killer Blueberry Muffins

Yields 24 large muffins

6 C flour
3 C sugar
2 tsp salt
8 tsp baking powder
1 1/3 C oil
4 eggs
1 1/3 C milk (approx. see instructions)
3 C blueberries

Preheat oven to 400. Line tins with paper liners.

Combine flour, sugar, salt, baking powder.

In a one cup measuring cup, put 1/3 C oil. Add one egg. Fill the
rest of the cup with milk. Make a well in the dry ingredients and
pour this into the well. Repeat this three more times. Mix the
batter, then fold the blueberries in gently.

Fill cups to the top and bake 20-25 min.