- 3- ½ Cups plus 2 TBL of Glynis’ Kitchen Scratch Mix
- 1- ¾ Cup Sugar
- 1 Cup Vegetable Oil
- 2 Eggs
- 1- ¾ Cups Heavy Whipping Cream
- 2- ½ Cups of Fresh Blueberries
- Vegetable spray for the muffin tins
Directions: Preheat oven to 350 degrees F.
With a hand or stand mixer, whisk the sugar and eggs on high until creamy. Reduce speed and add in the heavy whipping cream. Blend on low, then whip until fluffy. Add the oil and blend until well incorporated. Slowly add in 3- ½ Cups (leveled) of Glynis’ Kitchen Scratch Mix and blend on low until smooth (about a minute). Remove bowl from mixer and gently fold in 1- ½ Cups of the blueberries to the batter with a spatula.
Spray two muffin tins. Scoop batter about 2/3’s to the top.
Toss the remaining 2 TBL of Glynis’ Kitchen Scratch Mix with the remaining 1 Cup of blueberries until coated. Sprinkle mixture on top of each muffin and press down lightly.
Place muffin tins in oven and increase the temperature to 375 degrees F. Bake for 20 – 25 minutes, rotating pans halfway through. When done, remove muffins from pan immediately and cool on a rack. Makes approximately 12 delicious muffins.