Blueberries have never been my favorite fruit. I would never sit down and eat a handful of blueberries as a snack. When they’re mixed in with other fruit in a bowl, or topping something as garnish, I have no problem with them. In those situations, they’re delightful.
Another exception to the rule is muffins. I absolutely adore blueberry muffins. The more blueberries, the better. Well… I guess not really, because if you have too many they get soggy and no one wants a soggy muffin. That sounds vaguely dirty, doesn’t it? Moving on…
There’s something about the flavor of warm blueberries combined with a nice crisp muffin top that relaxes me. It’s one of my comfort foods. It has to be a huge muffin – little ones don’t make the cut. This is one food I do not want in mini form!
Also, the perfect muffin top is essential to me. As a child, I was known to eat only the tops of muffins and give the rest of it away. And yes, I realize that sounds like an episode of Seinfeld – but it’s true! I have a muffin top pan, but it’s just not the same. I don’t like to be wasteful, so as an adult I still eat the whole muffin… but I save the best for last.
I peel off the top, set it to the side, and then place a little bit of butter on the inside and let it melt. It’s just so good.
I’m going to let you in on a little secret – use frozen blueberries. I pick/buy fresh blueberries, and then throw them into a plastic bag in a single layer and freeze them for a day before I use them. It keeps them from shriveling up when they bake, and I find the flavor to be much better!
If you want to make these in a not gigantic way, you could certainly make them in normal sized muffin pans. But where’s the fun in that?
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup milk
- ½ cup canola oil, or vegetable oil
- 1 ¼ teaspoons vanilla extract
- 2 cups fresh blueberries
- Preheat oven to 425° F. Spray jumbo muffin tin with non-stick spray. I don’t recommend the jumbo muffin liners in this instance – just leave ‘em naked.
- In a large bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
- In a medium bowl, whisk together eggs and sugar – don’t overmix! Whisk until just combined.
- Add milk, oil, and vanilla and whisk until just combined.
- Add egg mixture to flour mixture. You don’t want to overmix, but just stir long enough that all the flour has been incorporated.
- Fold in blueberries and stir until just combined.
- Pour batter into prepared muffin tins and fill to the top. If you want, you can add a little sugar to the tops of each muffin (and of course I do, because sugar).
- Now here’s the real trick to getting these big and fluffy (and I wish I could remember who told me this so long ago): bake at 425° F for 8 minutes and then reduce the temperature to 375° F and continue to bake for 20 minutes. The tops of the muffins should be golden and should bounce back if pressed. Let them sit in the pan for a few minutes to cool and then enjoy!