Jumbo Blueberry Muffins

Name: Jumbo Blueberry Muffins
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cup all-purpose flour; 1 1/2 cup whole wheat flour; 5 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 2 eggs, room temperature preferred; 1/2 cup granulated sugar; 1 cup milk**; 1/2 cup canola oil ( or vegetable oil or melted coconut oil); 1 tsp vanilla extract; 1 1/2 cup fresh or frozen blueberries

ecira @cook_3282400

Jumbo Blueberry Muffins

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Ingredients

12 servings

Diabetic
1 1/2 cupall-purpose flour
1 1/2 cupwhole wheat flour
5 tspbaking powder
1/2 tspsalt
1 tspground cinnamon
2eggs, room temperature preferred
1/2 cupgranulated sugar
1 cupmilk**
1/2 cupcanola oil ( or vegetable oil or melted coconut oil)
1 tspvanilla extract
1 1/2 cupfresh or frozen blueberries

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Steps

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 :)