Blueberry Muffin Recipe:
Yield: 24 muffins
3 cups flour
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 eggs, room temperature
1 cup sugar
1 cup milk
1/2 cup canola oil
1 tsp vanilla extract
1 1/4 cups fresh or frozen blueberries
Coarse sugar for sprinkling
Preheat oven to 350°F. Spray muffin tin with oil (I do not like paper liners).
In a large bowl, whisk together the flour, baking powder, salt, and cinnamon until combined.
In a medium bowl, whisk together the eggs and sugar until combined. Next, mix in the milk, oil, and vanilla.
Pour the wet ingredients into the dry ingredients and stir with a spoon to combine (do not overmix). The batter will be very thick: this is normal! Now, fold in the blueberries.
Here is where I am going to let you in on my secret for filling the muffin tins. Using an ice cream scooper, scoop the muffin batter and fill the muffin tins 3/4 full. Sprinkle the tops of the muffins with the coarse sugar.
Bake at 350°F for 15 minutes. Increase temperature to 375°F and bake for 2 minutes. Remove muffins from pan and place on a wire rack to cool for 10 minutes (not that I can ever wait that long before slathering on butter and popping them in my mouth).
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