Jumbo Blueberry Muffins

Blueberry Muffins 1.JPG

I love cafe style muffins. Of course they are insanely large and are a million calories, but they just taste so good! Blueberry is usually my muffins of choice simply because blueberries are awesome. Also the combination of cinnamon and blueberries in this muffin just smells insanely good. You won't be able to contain yourself. Also, your house will smell great!

This is the simplest recipe ever. Sally is my favourite baker and her recipes have never failed me. I have used this recipe a million times over with different add ins and it's always been good. I especially love the high temperature trick as it gives the muffins that nice dome shape. It's perfect!

Jumbo Blueberry Muffins (From SBA)
Makes 6-7 Texas size muffins
3 cups (375g) all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup (200g) granulated sugar
1 cup milk
1 Tbs lemon juice
1/2 cup (120ml) canola oil
1 teaspoon vanilla extract
150g fresh or frozen blueberries (do not defrost)

Preheat oven to 200 degrees Celsius. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
In another bowl, whisk together eggs and sugar until combined. Add in milk, oil, and vanilla and mix. Mixture will be pale and yellow. Now gently fold the wet ingredients into dry ingredients. Try not to overmix as it will result in tough muffins. The batter will be VERY thick and lumpy. Don't panic! It's meant to be like this.

Lastly, fold in the blueberries.
Pour batter into prepared muffin tins, filling all the way to the top. Bake at 200 degrees for 5 minutes. Reduce oven temperature to 180 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 devouring.