St. Louis Blog focused on Family, Food, Style and STL Fun
July 13, 2016
Jumbo Blueberry Muffins
This post may contain affiliate links. A small portion of sales will go towards supporting And Hattie Makes Three.
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.
1 1/2 Cups + 1 TBSP AP Flour
1/2 Tsp Salt
2 tsp Baking Powder
1/3 Cup Vegetable Oil
1/3 Cup Milk
1 TSP Vanilla
1 Cup Blueberries
2 TBSP Raw Sugar
Preheat oven to 400 Degrees. Line Jumbo muffin cup with liner or use nonstick spray.
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. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with raw sugar.
Bake for 20 to 25 minutes in the preheated oven, or until done.