Jumbo Blueberry Muffins

Cooking Instructions
- 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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Hi there! Long time no see! My daughter is not eating meat anymore. I am still Adjusting my cooking life to her choice, I also stopped eating red meat and white meat. Only fish for now . No animal milk. She also decided to be a vegan in new year. Since she is still eating eggs, i said let me make some muffins, I used soy milk, and vegan butter, you can use regular milk and butter.This recipe makes 12 muffins you double the ingredients if you want to make 24 muffins instead. Rae
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