Jumbo Blueberry Muffins (or Cranberry)

These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top.

• Ready In: 35 mins
• Yields: 4 dozen

Ingredients

• 4  eggs
• 2  cups milk
• 1  cup  oil
• 2  teaspoons vanilla extract (1 teaspoon almond and vanilla extract if you're using cranberries)
• 1⁄2 teaspoon  butter flavor extract (don't worry if you don't have it)
• 6  cups flour
• 2  cups white sugar
• 8  teaspoons baking powder (yes, 8)
• 2  teaspoons salt
• 4  cups blueberries (If you want a "true-blue" muffin, mash part of the blueberries) or 4  cups cranberries (If you want a "true-blue" muffin, mash part of the blueberries)

Directions

1. Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
2. Bake at 400 degrees for 20-25 minutes (longer for jumbo).
3. Muffins are done when toothpick comes out clean in center.
4. Makes 4 dozen muffins.
5. Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).