Made with CMC Basic Muffin Mix.
This Recipe Uses:
CMC Basic Muffin Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 5 LB BATCH | 25 LB BATCH | 50 LB BATCH |
| CMC Basic Muffin Mix | 5 lb | 25 lb | 50 lb |
| Cold Water | 1 qt (2 lb) | 5 qts (10 lb) | 20 lb |
| Fresh or Frozen Blueberries | 4 cups (22 oz) | 20 cups (6 lb 14 oz) | 13 lb 12 oz |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Pour half of the total cold water into mixing bowl. Add Basic Muffin Mix. |
| 3 | Blend on low speed* for 30 seconds. |
| 4 | Blend on low speed* and gradually add remaining cold water to bowl. |
| 5 | Stop mixer. Scrape bowl and paddle. |
| 6 | Blend on low speed* for 30 more seconds. |
| 7 | Add blueberries and mix on low speed* until blended (15 seconds). |
| 8 | Scale into greased or paper-lined pan. |
| 9 | Bake according to the table below. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 50 LB BATCH |
| Standard muffin | #20 Scoop (2 oz) | 325°F for 16 - 20 minutes | 350°F for 19 - 24 minutes | 656 |
Baking time may vary depending on the oven and oven load.
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.