Round 3 Blueberry Muffins
from Professional Baking, 5th edition

2 lbs, 8 oz pastry flour
1 lb, 4 oz SUGAR
2.5 oz baking powder
0.5 oz salt
12 oz eggs, beaten
1 lb, 12 oz milk
1 oz vanilla extract
1 lb butter, MELTED
1 lb blueberries, drained

Mix using muffin method (dry in one bowl, wet in another - sugar with wet). Mix together into one bowl and gently fold in blueberries. Fill muffin cups 1/2 to 2/3 full.

Bake at 400 for 20-30 minutes - until they're done, in Chef Kim's words. Makes about 2 dozen soft, fluffy, delicious blueberry muffins.