Jumbo Blueberry Muffins
Jumbo Blueberry Muffins

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, jumbo blueberry muffins. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Jumbo Blueberry Muffins is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Jumbo Blueberry Muffins is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have jumbo blueberry muffins using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Jumbo Blueberry Muffins:
  1. Prepare Diabetic
  2. Prepare all-purpose flour
  3. Get whole wheat flour
  4. Take baking powder
  5. Make ready salt
  6. Make ready ground cinnamon
  7. Make ready eggs, room temperature preferred
  8. Make ready granulated sugar
  9. Get milk**
  10. Take canola oil ( or vegetable oil or melted coconut oil)
  11. Take vanilla extract
  12. Take 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 :)

So that is going to wrap this up for this special food jumbo blueberry muffins recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!