If you pack breakfasts for children or a spouse, or your family is frequently on the go, then you're gonna love this mega-batch muffin recipe! I have been packing my husband's breakfast and lunch for 7 years now, and honestly, I like it no more now than I did 7 years ago. I have, however, learned a few tricks and tips to make the meal assembly a little snappier. One of those tricks is freezing big batches of muffins for breakfast. I then bag them by twos in sandwich bags and store them all in large gallon size Ziploc bags in the freezer.
The thing that I love most about this recipe is that almost all of the ingredient's measurements are in full cups and teaspoons, so just a couple utensils gets used for the entire recipe!
For about the first 4 years of our marriage, Ben took a package of Pop-tarts for breakfast every weekday. After a series of intense number crunching, I deduced that he could eat a more healthful (and tastier, in my opinion) breakfast and I could save a sizable bit of change by baking muffins for him to take instead. So over the past three years I have done a LOT of baking, to the tune of about 1500 muffins!
Blueberry muffins are awesome, but unless you buy blueberries in season, they are too pricey. My strategy: Aldi has a $.99 cent/pint sale every July. I buy a bunch, like 15-20 pints, then pour them straight from the pint into a resealable sandwich bag. I freeze them, then throw the sandwich bags into gallon-size freezer bags for manageability. When I want to make a batch, I pull them out, rinse them clean in cold water in a colander, and toss them still frozen into my muffin batter.
Sift together the flour, sugar, baking powder, and salt.
Combine the oil, milk, and beaten eggs in a separate bowl.
Add the egg mixture to the dry ingredients and stir just until moistened and batter is still lumpy. Gently fold in the blueberries.
Spoon into muffin cups until about three-quarters full. Bake at 400 degrees for 18 minutes.
Big Batch Blueberry Muffins
Makes 42-48 muffins
7 cups flour
2 cups sugar
1/4 cup baking powder (or 12 teaspoons!)
2 teaspoons salt
4 beaten eggs
3 cups milk
1 cup oil
4 cups blueberries, fresh or frozen
Line muffin tins with baking cups. Preheat oven to 400 degrees. In a large bowl, combine dry ingredients: flour, sugar, baking powder, and salt. In a medium size bowl, beat eggs. Add milk and oil to beaten eggs, and stir to combine. Pour egg mixture into flour mixture and stir just until moistened. Gently fold in the blueberries. Spoon batter into lined muffin cups until 3/4 full. Bake at 400 degrees for 18 minutes or until edges are golden. Remove from oven and let muffins cool for 5 minutes before removing from tins.
Real Deal: about $5.10 for the entire batch or approximately $.11 per muffin (based on 48 muffins)