Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, jumbo blueberry muffins. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Jumbo Blueberry Muffins is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Jumbo Blueberry Muffins is something which I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Jumbo Blueberry Muffins:

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

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