Big, fluffy blueberry muffins are stuffed with juicy fresh or frozen blueberries (and maybe topped with a little sugar for good measure) for a bakery style breakfast!
In a medium bowl, whisk together eggs and sugar – don’t overmix! Whisk until just combined.
2 large eggs, 1 cup granulated sugar
Add milk, oil, and vanilla and whisk until just combined.
1 cup milk, 1/2 cup canola oil, 1 1/4 teaspoons pure vanilla extract
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 until just combined.
2 cups blueberries
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: 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!
Notes
Storage: First things first - make sure the muffins are completely cooled before you store them.
If you're going to eat them that day, you can place them on a plate or in a bowl and loosely cover them with a tea towel at room temperature.
To store for 3-4 days, store in an airtight container lined with a paper towel - the paper towel will help prevent them from getting soggy from the blueberries' moisture.
To store for up to 3 months, place muffins in a freezer-safe ziploc bag in a single layer and keep in the freezer. I like to also place that sealed bag inside a freezer-safe airtight container as well.