Sunday Morning Blueberry Muffins

Sunday Morning Blueberry Muffins - Photo by JayDi Photography

 Last September I went blueberry picking at a local blueberry farm. So many little blue orbs of goodness! I froze them in 2 cup measurements ready to grab and use at any time.  Yesterday before work I was rummaging through the deep freeze to see what I could come up with when I spotted a bag of blueberries and thought to myself that it would be nice to start off my Sunday morning with a fresh muffin. Oh what a great decision this was! This recipe comes together quickly and bakes up into jumbo mounds of deliciousness.  So much so, that I had to fight Jay off of them when I pulled them out of the oven. 

 

Sunday Morning Blueberry Muffins

Yield: 6-10 jumbo muffins

 Ingredients:

    3 cups all-purpose flour
    4 teaspoons baking powder
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    2 eggs, room temperature preferred
    1 cup granulated sugar
    1 cup buttermilk   *1% or higher milk fat of regular milk would be fine
    1/2 cup canola oil (or vegetable or melted coconut oil)
    1 teaspoon vanilla extract
    1 and 1/2 cups fresh or frozen blueberries
    coarse sugar for sprinkling (optional)

Directions:

1. Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside.
3. In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries.
4. Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle coarse sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.
5. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.