Blueberry Muffins

Whenever I visit Panera Bread or any pastry and bread shop, I love the large, over-sized muffins.  This recipe is a basic blueberry muffin recipe without the oversweetness often experienced with store-bought muffins.  Each jumbo muffin is the equivalent of three regular-sized muffins!  If you make these, let me know how they turn out.

Preparation
Preheat oven to 400 degrees.  Grease pan (12-muffin pan or 6-jumbo muffin pan).

12 small (regular-size) muffins
1 3/4C flour
1/4C + 2T sugar
2t baking powder
1/2t salt
1T ground flax seed
1C milk
1/3C oil
3/4C blueberries, fresh or thawed

Distribute batter evenly into muffin cups (fill to rim, approximately).  Bake at 400 degrees for 20 minutes.

6 jumbo muffins
2 2/3C flour
1/2C sugar
1T baking powder
3/4t salt
1T ground flax seed
2C milk
1/3C oil
1 1/4C blueberries, fresh or thawed

Distribute evenly into muffin cups (fill to rim, approximately).  Bake at 400 degrees for 27-30 minutes.

SubstitutionsUse one egg and eliminate flax seed.  Decrease the amount of milk by 1/4C (both recipes).