My boyfriend’s parents moved out of their house today and into an apartment while they wait for their new home to be built. I wanted to make them something to make life a little easier through all the craziness and thought some blueberry muffins would be perfect as a grab and go breakfast. I’m a huge muffin fan but surprisingly, I’ve never tried to make blueberry ones! I just didn’t think mine would live up to the delicious jumbo ones you can get from the bakery, but when I saw a recipe for them at Sally’s Baking Addiction, I thought I might as well give it a shot!
I’m glad I finally attempted to make blueberry muffins because these were good and very similar to ones you would buy fresh at the bakery. They require a high initial baking temperature for about 5 minutes at the beginning which gives them a nice full top. Very easy and very delicious. What more could you ask for? I hope Billy’s family liked them as much as me!
– 3 cups all purpose flour
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1 teaspoon ground cinnamon
– 2 eggs (room temperature if possible)
– 1 cup sugar
– 1 cup milk (room temperature if possible)
– 1/2 cup canola oil
– 1/2 teaspoon vanilla extract
– 1 1/4 cup fresh or frozen blueberries
– course sugar for sprinkling on top
1. Preheat oven to 425 degrees and spray a 12 capacity muffin tin.
2. In a large bowl, gently stir together flour, baking powder, salt and cinnamon. Set aside.
3. In a medium bowl, whisk together egg and sugar. Mix in milk, oil and vanilla.
4. Carefully fold wet ingredients into dry ingredients. Don’t over mix. Just make sure you get all the flour off the side of the bowl.
5. Fold in blueberries.
6. Pour batter into muffin tin, filling to the very top. Sprinkle tops with course sugar.
7. Bake at 425 for first 5 minutes, then reduce oven temperature to 375 for about 15-18 more minutes.
8. Let cool on a wire rack.