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1
Preheat oven to 425 Fahrenheit.
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2
Spray your muffin tin of choice or line with muffin liners.
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3
Set aside.
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4
In a large bowl add flour, baking powder, salt and cinnamon.
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5
Mix together until dry ingredients are combined.
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6
Set aside.
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7
In a medium bowl whisk together eggs and sugar until combined.
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8
Add in milk, oil and vanilla.
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Mix well.
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10
Fold wet ingredients into dry ingredients and mix everything by hand.
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11
Avoid over-mixing.
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Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain.
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13
This batter will be very thick and somewhat lumpy.
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14
Fold in the blueberries.
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15
Pour batter into prepared muffin tins, filling them all the way to the top.
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16
Bake at 425 Fahrenheit for 5 minutes then reduce oven temperature to 375 Fahrenheit and continue cooking for another 25 - 26 minutes until lightly golden and center appears set.
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17
Allow to cool in pan for 10 minutes.
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18
Store muffins at room temperature in an airtight container for up to 5 days.
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19
Muffins freeze well up to 3 months.
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20
**Buttermilk is preferred for the moisture textures 1% or higher milk fat of regular milk would be fine.
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Almond milk or soy milk are ok too.
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22
This recipe makes 12 jumbo muffins.
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Enjoy :)
