This week I went a little crazy with blueberries. If you looked in our fridge right now, there are 4 containers of blueberries of every shape and size. Jeff gave me the look this week and said I needed to do something with all of these berries! Twist my arm.

Every Sunday we go to our favorite little hole in the wall donut shop for breakfast after church. Occasionally, I’ll opt to get a blueberry muffin in lieu of delicious fried glazed goodness. Sometimes you just have to switch it up. Of course, these aren’t your standard little muffins, these are big daddy ones. Since our favorite little shop was closed for the holiday weekend, I decided to whip up a batch on my own.

Yield: 6 Muffins

Jumbo Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

These bakery-style muffins are the perfect sweet treat for breakfast or when you don't want to leave the house.

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Ingredients

• 1 1/2 Cups + 1 TBSP AP Flour
• 3/4 Sugar
• 1/2 Tsp Salt
• 2 tsp Baking Powder
• 1/3 Cup Vegetable Oil
• 1 Egg
• 1/3 Cup Milk
• 1 TSP Vanilla
• 1 Cup Blueberries
• 2 TBSP Raw Sugar

Instructions

1. Preheat oven to 400 Degrees. Line Jumbo muffin cup with liner or use nonstick spray. 
2.  Combine flour, sugar, salt, and baking powder. Combine vegetable oil, vanilla, egg, and milk. Combine with flour mixture. Toss blueberries in 1 tbsp of flour.
3. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with raw sugar. 
4. Bake for 25-35 minutes in the preheated oven, or until done. Use a toothpick to ensure completely baked.
5. Yields 6 Jumbo Blueberry Muffins