Recipe of Quick Jumbo Blueberry Muffins

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, jumbo blueberry muffins. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Jumbo Blueberry Muffins is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Jumbo Blueberry Muffins is something that I’ve loved my whole life. They’re nice and they look fantastic.

These Jumbo Blueberry Crumb Muffins are moist, fluffy, and taste even better than the ones from the bakery! Loaded with blueberries and topped with tons of buttery crumbs, these muffins are always a. These Jumbo Blueberry Muffins Are Sky-high with big muffin tops Jumbo, but you can easily bake in a standard or mini muffin pan We ain't cooking those PUNY muffins! The Best Easy Jumbo Blueberry Muffins Recipe Ever - delicious easy jumbo blueberry muffins that taste better than a bakery and a family favorite!

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

The ingredients needed to make Jumbo Blueberry Muffins:

1. Prepare Diabetic
2. Take 1 1/2 cup all-purpose flour
3. Get 1 1/2 cup whole wheat flour
4. Prepare 5 tsp baking powder
5. Take 1/2 tsp salt
6. Make ready 1 tsp ground cinnamon
7. Make ready 2 eggs, room temperature preferred
8. Take 1/2 cup granulated sugar
9. Prepare 1 cup milk**
10. Get 1/2 cup canola oil ( or vegetable oil or melted coconut oil)
11. Get 1 tsp vanilla extract
12. Prepare 1 1/2 cup fresh or frozen blueberries

Either way you'll have a hearty and filling breakfast you can bring along or enjoy with. These muffins are lightly spiced with cinnamon to bring out a delicate blueberry flavor! Grease and flour a jumbo muffin pan. Sift dry ingredients into bowl, including cinnamon.

Steps 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 :)

Grease and flour a jumbo muffin pan. Sift dry ingredients into bowl, including cinnamon. Jumbo Blueberry Muffins. click here to see more like this. These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. Joyously Jumbo Blueberry Muffins (Regular Size Adaptable).

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