Jumbo Blueberry Muffins

ecira
ecira @cook_3282400
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Ingredients

12 servings
  1. Diabetic
  2. 1 1/2 cupall-purpose flour
  3. 1 1/2 cupwhole wheat flour
  4. 5 tspbaking powder
  5. 1/2 tspsalt
  6. 1 tspground cinnamon
  7. 2eggs, room temperature preferred
  8. 1/2 cupgranulated sugar
  9. 1 cupmilk**
  10. 1/2 cupcanola oil ( or vegetable oil or melted coconut oil)
  11. 1 tspvanilla extract
  12. 1 1/2 cupfresh or frozen blueberries

Cooking Instructions

  1. 1

    Preheat oven to 425° Fahrenheit. Spray your muffin tin of choice or line with muffin liners. Set aside.

  2. 2

    In a large bowl add flour, baking powder, salt and cinnamon. Mix together until dry ingredients are combined. Set aside.

  3. 3

    In a medium bowl whisk together eggs and sugar until combined. Add in milk, oil and vanilla. Mix well.

  4. 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. 5

    This batter will be very thick and somewhat lumpy. Fold in the blueberries.

  6. 6

    Pour batter into prepared muffin tins, filling them all the way to the top.

  7. 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. 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. 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. 10

    This recipe makes 12 jumbo muffins. Enjoy :)

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ecira
ecira @cook_3282400
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