Jumbo Blueberry Muffins
Jumbo Blueberry Muffins

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, jumbo blueberry muffins. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Jumbo Blueberry Muffins is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Jumbo Blueberry Muffins is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have jumbo blueberry muffins using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Jumbo Blueberry Muffins:
  1. Take Diabetic
  2. Prepare 1 1/2 cup all-purpose flour
  3. Get 1 1/2 cup whole wheat flour
  4. Make ready 5 tsp baking powder
  5. Prepare 1/2 tsp salt
  6. Take 1 tsp ground cinnamon
  7. Take 2 eggs, room temperature preferred
  8. Make ready 1/2 cup granulated sugar
  9. Get 1 cup milk**
  10. Get 1/2 cup canola oil ( or vegetable oil or melted coconut oil)
  11. Take 1 tsp vanilla extract
  12. Make ready 1 1/2 cup fresh or frozen blueberries
Instructions to make Jumbo Blueberry Muffins:
  1. Preheat oven to 425° Fahrenheit. Spray your muffin tin of choice or line with muffin liners. Set aside.
  2. In a large bowl add flour, baking powder, salt and cinnamon. Mix together until dry ingredients are combined. Set aside.
  3. In a medium bowl whisk together eggs and sugar until combined. Add in milk, oil and vanilla. Mix well.
  4. Fold wet ingredients into dry ingredients and mix everything by hand. Avoid over-mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain.
  5. This batter will be very thick and somewhat lumpy. Fold in the blueberries.
  6. Pour batter into prepared muffin tins, filling them all the way to the top.
  7. Bake at 425° Fahrenheit for 5 minutes then reduce oven temperature to 375° Fahrenheit and continue cooking for another 25 - 26 minutes until lightly golden and center appears set.
  8. Allow to cool in pan for 10 minutes. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well up to 3 months.
  9. **Buttermilk is preferred for the moisture textures 1% or higher milk fat of regular milk would be fine. Almond milk or soy milk are ok too.
  10. This recipe makes 12 jumbo muffins. Enjoy :)

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