Ingredients:

Cool Water – 3 cups (24 ozs)
Blueberry Muffin Base – 5lbs.
Cans of Blueberries – 3 (6 oz cans drained)

Directions:

Drain blueberries. Pour water into mixing bowl, add mix. Mix for 30 seconds on low speed* with paddle. Scrape bowl and paddle. Continue mixing on low for 1 minute. Fold in blueberries. Portion batter into well greased or paper lined muffin cups. Fill cups approximately 2/3 full. Bake at 400 degrees F in full convectional oven.*
*Low speed is first on a 3 speed mixer and second speed on a 4 speed mixer.
**Baking time may vary depending on oven and oven load.