Big, giant fluffy muffins stuffed with juicy blueberries and topped with a little sugar for good measure. Try my blueberry oatmeal bars or blueberry muffin bread next!
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?
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Blueberry Muffins
Ingredients
- 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
Instructions
- 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!
Let us know what you think!