Image from https://sweetcsdesigns.com/the-best-easy-jumbo-blueberry-muffins-recipe/ Link to Original Recipe References (1) Provost, JJ; Colabroy, KL; Kelly, BS; Wallert, MA. The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking: Apr 29, 2016, John Wiley & Sons Incorporated, Hoboken. (2) Palmer, L. S. The Chemistry of Milk and Dairy Products Viewed from a Colloidal Standpoint. Industrial & Engineering Chemistry 1924, 16 (6), 631–635. (3) Liu, S.; Xu, J.; Xie, L.; Zhu M.J.; Tang, J; Dry Inoculation Methods for Nonfat Milk Powders. December 4, 2018, American Dairy Science Association, Illinois. (4) Field SQ. Culinary Reactions: The Everyday Chemistry of Cooking: Nov 1, 2011, Chicago Review Press, Chicago. (5) Vega, C; Ubbink, J; van der Linden, E. The Kitchen As Laboratory: Reflections on the Science of Food and Cooking: Jan 24, 2012, Columbia University Press, New York. (6) Ana Rodriguez-Mateos, Tania Cifuentes-Gomez, Trevor W. George, and Jeremy P. E. Spencer Journal of Agricultural and Food Chemistry 2014 62 (18), 3979-3986